Lemon Herb Roast Chicken Thighs with Couscous & Roasted Carrots

One tray, all the comfort, and barely any washing up. Cheers to that.

Roast chicken is one of those magical dishes that manages to feel nostalgic and elegant at the same time. Maybe it’s the golden, crackly skin. Maybe it’s the herb-scented aroma that makes your kitchen feel like someone’s nonna has just moved in. Either way, this version is the midweek answer to “I want something hearty but not boring.”

Plus, it’s practically foolproof. A simple lemony marinade does most of the heavy lifting, and everything else roasts up on one tray. Serve it with buttery couscous, roasted carrots, and a sprinkle of chopped almonds for crunch—and you’ve just made a roast dinner that’s secretly lazy but tastes anything but.

🛒 What You’ll Need (serves one, generously)

For the chicken & carrots:

2 bone-in, skin-on chicken thighs
Juice of ½ a lemon
1–2 cloves garlic, minced
1 tbsp olive oil
1 tsp chopped fresh rosemary (or a pinch dried)
Salt and pepper
4–5 baby carrots (or 1 large carrot, halved or quartered lengthwise)

For the couscous:

½ cup couscous
½ cup boiling water or chicken stock
Small knob of butter or drizzle of olive oil
Chopped fresh parsley
1 tbsp chopped almonds or slivered almonds (optional but delicious)

🍳 How to Make It

1. Marinate the chicken

Toss the chicken thighs in lemon juice, garlic, olive oil, rosemary, salt, and pepper.
Let them marinate for 15 minutes (or longer if you’re feeling organised—but even 10 minutes works a treat).

💡 Hot tip: Use bone-in, skin-on thighs for maximum flavour and juicy results. The skin gets all golden and crispy… chef’s kiss.

2. Roast it all

Preheat your oven to 200°C (fan-forced).
Place the chicken thighs and carrots on a lined baking tray.
Roast for 30–35 minutes, until the chicken skin is golden and the carrots are tender (give them a toss halfway if you remember).

3. Make the couscous

While the chicken’s roasting, pour boiling water or stock over the couscous in a bowl, cover, and let it sit for 5 minutes.
Fluff with a fork and stir through butter, parsley, and chopped almonds.

4. Serve it up

Plate the fluffy couscous, nestle the golden chicken and sweet roasted carrots on top, and drizzle any pan juices over everything for extra oomph.

🧠 Why It Works

Chicken thighs = flavour town. Especially when they’ve been kissed with garlic, lemon, and rosemary.
Roasting carrots in the same pan saves time and dishes. Big energy saver.
Couscous is the ultimate lazy person’s side. No pot boiling, no drama.

🥄 Swaps & Tips

Low-carb? Swap couscous for cauliflower rice or a bed of baby spinach.
Dairy-free? Skip the butter in the couscous—olive oil and lemon juice still make it lush.
Vegan option? Sub in chickpeas or tofu and follow the same lemon herb vibe. Roast ‘em with the carrots, same deal.
Nut allergy? Just skip the almonds or replace them with toasted pumpkin seeds for crunch.

🧡 Perfect For:

A weeknight dinner that feels like Sunday lunch
Impressing a date with “Oh this? Just something I whipped up”
Anyone who wants crispy chicken skin without a full roast chook commitment

🙌 Wrap-Up

This Lemon Herb Roast Chicken with Couscous & Carrots is that sweet spot between rustic and refined—homey but totally stylish. It’s the kind of meal that makes your kitchen smell amazing, your stomach happy, and your washing-up time basically non-existent.

Keen for more one-pan wonders and minimal-fuss dinners? Join the Plan4One newsletter for weekly ideas that are easy, tasty, and designed with you (and your limited sink space) in mind.