Stuff went down in the kitchen town

So today I made roast chicken with veggies and pearl couscous. It’s actually the first time I made roasted chicken thighs so I was kind of surprised how easy and delicious it actually is. For a little extra something-something I infused the chicken, veggies and couscous with truffle oil, but you can easily leave that out.

Long story short here’s what you gonna need:

  • 2 chicken thighs
  • 2 carrots
  • paprika
  • tomato
  • onion
  • aubergine
  • garlic
  • lemon
  • thyme
  • olive oil
  • truffle oil
  • salt
  • pepper
  • pearl couscous
  • chicken stock
  • dill for garnish

Step 1 – Chicken prep:

Firstly, carefully detache the chicken skin from the meat, put some salt on it and let it rest a little. By doing this it helps to dehydrate the skin so it turns out crisper afterwards.
While the chicken rests, mix together 2 thinly chopped garlic cloves, thyme, olive oil, dash of truffle oil, salt and pepper.

Now take chicken and dry it with a clean cloth or thicker paper towel. After drying it massage the meat underneath the skin with the oil mixture.
Additionally you can add thin lemon slices to make it juicier. But make sure the lemon peel isn’t thick – it could make the skin on top a bit bitter.

Massage more of the oil mixture all over the chicken thighs and let it marinade.

Step 2 – The veggies:

Preheat the oven 200ºC. Prepare the baking tray by putting baking paper on it.

Chop the aubergine and cover the pieces with a generous amount of salt – this sucks out all the unnecessary water.

Peel and chop carrots about 1-1,5cm thick and put them on the baking tray. Sprinkle some olive oil, salt and pepper on the carrots, mix and put them into the oven for about 10 minutes.

Now chop paprika, tomato, onion, garlic and put them into a larger bowl.

Dry the aubergine and add it to other veggies.

Add olive oil, truffle oil, salt, pepper, thyme and dill.


Take the carrots out from the oven and add all the other veggies to the baking tray.

Step 3 – The cooking:

Now add put the chicken thighs on top of the veggies and put all back into the oven for 40-45 minutes.
After 15-20 minutes mix the veggies, move the thighs.

Step 4 – The Grand Finale:

When the chicken and veggies have been in the over for about 30 minutes, it’s time to do the pearl couscous.
Mix pear couscous with two times as much hot water and add some chicken stock.
Boil and mix until couscous has dilated. Pour away the remaining water.
I like to add a dash of truffle oil, some butter and salt to lift the couscous.

Take the veggies and chicken thighs out from the oven when the chicken skin is nicely golden.
If you want to be very sure if the chicken is ready or not you can use the meat thermometer. Chicken should be about 74ºC when ready.

Now put the pearl couscous and veggies on a plate and carefully place the chicken thighs on top.
Garnish with fresh herbs.

Bon appétit!


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