Take the chicken thighs out of the fridge 20 minutes before cooking. Pat dry and season with salt, pepper and dried thyme (you could really use any other seasoning you like here!)

Preheat oven to 400 degrees

Prep your other ingredients: finely chop the 3 garlic cloves, finely chop the shallot, and slice the lemon into 5 slices.

In an oven safe skillet over medium heat, add 3-4 knobs of butter. Let melt and then sear the chicken thighs skin side down for 5-6 minutes. Don’t move them around during this time! Flip and sear the other side for 5-6 minutes and then remove and set to the side on a plate.

Lower the heat to low and add in chopped garlic and shallots. Stir for 1 minute. Add lemon slices and sear for 1 minute on each side, then remove lemon slices and set to the side for later.

Add in pearl couscous, increase heat back to medium, and lightly toast. Deglaze with white wine and make sure to get all the good bits from the bottom of the pan as you stir. Add chicken stock (approximately 2 cups / make sure all the couscous is covered).

Bring to a light bubble and add the chicken thighs back in, place the lemon slices on top, and toss in a few sprigs of fresh rosemary. Turn off the heat and then place the whole skillet into the oven for about 15-20 minutes or until the pearl couscous has absorbed all the liquid and the chicken reaches an internal temperature of 165.