Herb-Crusted Chicken Thighs with Garlic-Chive Compound Butter, Saffron-Infused Pearl Couscous, and Roasted Bell Pepper Medley

Preheat your oven to 400°F (200°C).

Prepare the vegetables: Wash the red and yellow bell peppers, remove the seeds, and chop into 1-inch squares. Peel the red onion and cut into 1-inch wedges. Mince 4 cloves of garlic. Finely chop 2 tbsp of fresh chives and 3 tbsp of fresh parsley. Zest the lemon to get 1 tsp of zest, then halve the lemon for juicing.

Prepare the compound butter: In a small bowl, combine 4 tbsp of softened unsalted butter with 1 tbsp of the chopped chives, 1 tsp of the minced garlic, 1 tsp of lemon zest, and a pinch of salt. Mix until smooth, then roll into a small log using plastic wrap and place in the freezer to firm up.

Bloom the saffron: Place 0.25 tsp of saffron threads into 2 cups of chicken stock and let it sit for at least 10 minutes to extract the color and aroma.

Roast the peppers: On a large sheet pan, toss the chopped red pepper, yellow pepper, and red onion wedges with 1 tbsp olive oil, 1 tsp dried oregano, salt, and pepper. Spread in a single layer and roast in the oven for 20-25 minutes until the edges are slightly charred and the vegetables are tender.

Render the chicken: Season the 4 chicken thighs generously with salt and pepper on both sides. Place the thighs skin-side down in a COLD, large stainless steel or cast iron skillet. Turn the heat to medium. As the pan heats up, the fat will slowly render out, resulting in extra crispy skin. Cook undisturbed for 12-15 minutes until the skin is deep golden brown.

Finish the chicken: Flip the chicken thighs over. Add 3 sprigs of fresh thyme and the remaining 2 tbsp of plain unsalted butter to the pan. Transfer the skillet to the oven and roast for 8-10 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let the chicken rest on a warm plate for 5 minutes.

Cook the couscous: While the chicken is in the oven, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1.5 cups pearl couscous and toast, stirring frequently, for 3-4 minutes until it smells nutty and turns golden brown. Carefully pour in the saffron-infused chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the liquid is absorbed.

Final assembly: Fluff the couscous with a fork and stir in 2 tbsp of the chopped parsley and 1 tbsp of lemon juice. Slice the chilled compound butter into 4 thick rounds.

To serve, place a generous portion of saffron couscous and roasted peppers on each plate. Top with a chicken thigh and immediately place a round of the garlic-chive butter on top of the hot chicken skin so it begins to melt and create a sauce.