Mint, parsley, and pepitas top off browned chicken thighs and whole carrots.

Directions

Step 1
Preheat oven to 450°F. Season chicken thighs with kosher salt and black pepper. Cook, skin side down, in canola oil in a large oven-safe skillet over medium-high heat until skin is golden brown, 6 to 8 minutes; transfer to a plate.
Step 2
Add carrots and season with kosher salt and black pepper; toss to coat. Top with chicken, skin side up. Roast until chicken is cooked through, 8 to 10 minutes.
Step 3
Meanwhile, prepare couscous according to package directions. Toss together chopped parsley and roasted salted pepitas, fresh mint, chopped garlic clove, olive oil, lemon juice, and lemon zest. Season with kosher salt and black pepper. Serve chicken, carrots, and couscous topped with herb mixture.