Pat the chicken thighs dry with paper towels—this is crucial for achieving a golden, crispy skin. In a small bowl, combine salt, pepper, garlic powder, paprika, oregano, and the 2 tsp of lemon zest to create your spice blend. Season both sides of the chicken generously with this mixture, pressing gently so it adheres to the skin. While the chicken sits for a moment, mince the shallot and garlic cloves and set them aside. I like to use freshly grated lemon zest here because it has so much more aroma than pre-packaged, and it really elevates the final dish.

Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers. Working in batches if needed to avoid crowding, place the seasoned chicken thighs skin-side down in the pan and sear for 2-3 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 2-3 minutes. Transfer the seared chicken to a clean plate—it doesn't need to be cooked through yet, as it will finish cooking in the broth.

In the same skillet, reduce heat to medium and melt the butter. Add the minced shallot and garlic from Step 1, stirring frequently for about 5 minutes until they're soft and fragrant. Add the couscous and the remaining 1 tsp of lemon zest, stirring constantly for 3-5 minutes. This toasting step develops deeper flavor in the couscous and prevents it from becoming mushy. You'll notice the couscous will begin to smell nutty and take on a light golden color.

Pour the chicken stock into the skillet with the couscous mixture, stirring gently to combine and break up any clumps. Add the fresh lemon juice, then nestle the seared chicken thighs back into the pan, skin-side up, pushing them down so they're partially submerged in the liquid. Cover the skillet with a lid or foil and reduce heat to medium-low. Braise for about 15 minutes, until the couscous has absorbed the liquid, the chicken is cooked through (an internal temperature of 165°F), and the flavors have melded together.

Remove the skillet from heat and let it sit covered for 2-3 minutes. Use a fork to gently fluff the couscous, being careful not to break apart the chicken thighs. I find that taking time to fluff the couscous properly keeps it light and separate rather than dense. Transfer to a serving dish or individual plates, arranging the chicken thighs on top. Garnish generously with the fresh chopped parsley and additional fresh herbs. Taste and adjust seasoning with salt and pepper if needed before serving.