If you love bright, citrus-forward meals that come together in a single pan, this Lemony Chicken with Chickpeas, Artichokes, and Pearl Couscous will quickly earn a spot in your weeknight rotation. Inspired by the genius test cooks at America’s Test Kitchen (link to original), this recipe layers flavor with three kinds of lemon—fresh juice, zest, and preserved lemon—for a dish that’s both hearty and vibrant.
Why This Recipe Works
What makes this recipe shine is how citrus builds flavor in layers. Fresh lemon juice brings clean acidity, lemon zest adds floral brightness, and preserved lemon deepens the flavor with a subtle briny tang. The chicken thighs are marinated in a bold blend of smoked paprika, oregano, turmeric, and lemon, creating golden, flavorful skin that crisps beautifully as it sears.
After searing, the chicken gently braises atop toasted pearl couscous, chickpeas, and tender artichokes, allowing the grains to absorb all that savory, lemon-spiked broth. Just before serving, a drizzle of lemon dressing and a handful of arugula brighten the entire dish with peppery freshness. The result: a balanced one-pan dinner that’s comforting yet light, smoky yet tangy, and completely satisfying.
What You’ll Love About It
- Easy cleanup: Everything cooks in one pan.
- Big, bold flavor: Smoked paprika, turmeric, and lemon bring warmth and depth.
- Mediterranean inspiration: Artichokes, chickpeas, and arugula make it feel sun-kissed and fresh.
- Make-ahead friendly: The chicken can marinate overnight for even more flavor.
Serve this dish with a glass of crisp white wine or sparkling water infused with lemon slices for a complete Mediterranean-style meal.
Get the full recipe at America’s Test Kitchen