Maggie Beer

Lemon and Caper Oven Baked Chicken Thighs with Lemon and Rosemary Cous Cous

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Step 1: Combine the ingredients for the marinade in a medium sized bowl. Place the chicken thighs in the bowl and leave covered to marinate for at least one hour.

Step 2: Preheat oven to 200C

Step 3: Remove the chicken from the marinade and pat dry. Place a tablespoon of Extra Virgin Olive Oil in a medium size pan and pan fry the chicken thighs skin side down until brown and then place on a baking tray skin side up.

Step 4: Pour the marinade over the top of the chicken thighs and place the tray in the oven for 6 minutes or until the skin of the chicken in brown and crispy, and the chicken is cooked through (with an internal temperature of 80C).

Step 5: Remove the chicken from the tray and place it onto a plate to rest covered while you make the cous cous. Reserve the pan juices with lemons and capers.

Step 6: To make the cous cous, place the chicken stock into a medium sized pot over a high heat. Once the stock has come to the boil, add the salt and remove it from the heat, and cool for two minutes. Pour in the cous cous and stir well.

Step 7: Cover the pot with a lid and allow it to stand for ten minutes, by this time all of the stock should be absorbed. Stir with a fork and then tip onto a large tray. Spread the cous cous onto the tray and allow to cool, breaking up any large lumps.

Step 8: Meanwhile, place the lemon zest and rosemary into a large mixing bowl. Add the cous cous, which should be only just warm and mix together. Add the oil and lemon juice and mix together well so that the dressing is coating all of the cous cous, then season to taste.

Step 9: Warm through tray juices, lemon and capers and serve the rested chicken with the lemon cous cous.

Step 10: Garnish with roughly chopped flat leaf parsley, celery leaves and thyme flowers


  1. 550g 4 chicken thighs Bone in and skin on
  2. 20ml 1 tbsp Extra Virgin Olive Oil For frying


  1. 12g 3 garlic cloves Crushed with Sea Salt
  2. 50g 1 lemon Thinly sliced with skin on
  3. 2g 1 tbspn lemon zest
  4. 40g 4 tbspn capers Drained and rinsed
  5. 1 tsp oregano Finely chopped
  6. 250ml 1 cup Verjuice
  7. pinch sea salt
  8. pinch pepper

Lemon and Rosemary Cous Cous

  1. 240ml 1 cup Chicken Stock
  2. 7g 1/2 tbspn sea salt
  3. 40ml 2 tbspn lemon juice Freshly squeezed
  4. 1 tspn lemon zest
  5. 3g 1 tbspn rosemary Finely chopped
  6. 185g 1 cup cous cous
  7. 1 pinch sea salt To taste
  8. 1 pinch pepper To taste
  9. 20g 1 cup flat leaf
  10. 40g 1 cup celery leaves Young
  11. 1 tbspn thyme flowers

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