Crispy Za'atar Chicken with Roasted Lemon and Herb Couscous

Preheat your oven to 400°F (200°C). In a bowl, combine 1/4 cup of olive oil, 2 tablespoons of za'atar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a marinade.

Add 4 boneless, skinless chicken thighs to the marinade, ensuring they are well coated. Let the chicken marinate for at least 30 minutes to absorb the flavors.

While the chicken is marinating, prepare the couscous. In a medium saucepan, bring 1 1/2 cups of chicken broth to a boil.

Once boiling, stir in 1 cup of couscous, cover, and remove from heat. Allow the couscous to steam for 5 minutes.

After 5 minutes, fluff the couscous with a fork and stir in the zest and juice of 1 lemon, 1/4 cup of chopped fresh parsley, and 1/4 cup of chopped fresh mint.

Set aside. Heat a large oven-safe skillet over medium-high heat and add the marinated chicken thighs, cooking for 4-5 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and roast the chicken for an additional 15-20 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is roasting, slice 1 lemon into rounds and place them on a baking sheet. Drizzle with olive oil and roast in the oven for the last 10 minutes of the chicken's cooking time.

To serve, place a generous scoop of the lemon and herb couscous on each plate, top with the crispy za'atar chicken, and garnish with the roasted lemon slices.

Enjoy your beautifully presented dish!