Chicken Thighs With Spiced Couscous and Carrots

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.

For those looking for a fuss-free dinner made in just one pan, look no further than this chicken with spiced couscous. Warm spices and a handful of dried apricots lend a delightful aroma and savory-sweetness to the one-pot affair, making it taste like it took hours (any multiple pans) to make. The key to making it an all-in-one pursuit is to measure out your couscous and water. By using just the right amount, the couscous cooks at the same time as the chicken, ensuring everything comes out perfectly cooked—so don’t eyeball it. And although pretty, don’t be tempted to use multicolored carrots here. The dark purple varieties will bleed their color into the couscous, staining it a murky brown hue—so stick with your typical orange varieties here.