Preheat Oven: Preheat your oven to 375°F (190°C).

Season Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

Sear Chicken: In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the chicken thighs skin-side down and sear until the skin is golden brown and crispy, about 6-8 minutes. Flip and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside.

Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and chopped thyme until fragrant, about 1 minute.

Add Couscous and Broth: Stir in the pearl couscous, ensuring it’s well coated with the oil and aromatics. Pour in the chicken broth and bring to a simmer.

Combine Ingredients: Nestle the seared chicken thighs back into the skillet, skin-side up. Add the lemon slices and cherry tomatoes around the chicken.

Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the couscous has absorbed the broth.

Garnish and Serve: Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.