Step 1

Get ready. Place a rack in the middle of the oven and preheat to 400°F.

Step 2

Season the veggies. In a large baking dish (about 15x12-inches), stir together the bell peppers, onion, celery, carrot, leek, tomatoes, garlic, olive oil, and a big pinch of salt and pepper. Toss until everything is evenly coated with the olive oil.

Step 3

Season the chicken and roast. Pat the chicken thighs dry with paper towels, then season well all over with salt, pepper, baharat, and turmeric. Rub the seasoning and spices into the chicken thighs until evenly coated, then tuck the thighs into the vegetable mixture with the skin side down. Place in the hot oven to roast (uncovered) for 30 minutes.

Step 4

Add the couscous. Remove the pan from the oven and carefully transfer the chicken to a rimmed plate. To the baking dish, add the tomato paste, couscous, broth, lemon zest, and lemon juice. Set aside a sprinkle of tarragon for garnish, then add the remaining tarragon to the dish and stir to combine.

Step 5

Finish the chicken. Place the chicken thighs skin side up on top of the pearl couscous and vegetable mixture. Make sure the flesh is mostly tucked into the couscous mixture but the chicken skin is exposed–this will allow the skin to brown and get crispy.

Step 6

Finish baking the chicken. Return the dish to the hot oven to roast until most of the liquid has absorbed into the pearl couscous and the chicken has crispy skin, about 30 minutes.

Step 7

Serve: Remove the baking pan from the oven, garnish with the reserved tarragon and serve.