Sugar Skull Skillet Lemon Chicken with Israeli Couscous

Prep time 10mins
cook time 25 mins

We get it, life can be busy. That's why we partnered up with Simon Walden of The Tradie BBQ to create a delicious and easy recipe in our Lodge Sugar Skull Skillet .

This simple one skillet chicken bake is the ultimate comfort food, and best of all, is ready in under 25 minutes. So, whether you're a busy parent, a hardworking professional, or just someone who wants to spend less time in the kitchen, this recipe is a must-try. Get ready to cozy up with this easy and flavourful one skillet meal.


  • 4 boneless chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dried mixed herbs
  • 1/2 tsp chili flakes 
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 garlic glove, minced
  • 1 cup Israeli couscous
  • 2 cups chicken stock
  • 3-4 slices of lemon
  • Fresh parsely, finely chopped (for garnish)



  1. Preheat oven to 180°C (or 160°C fan bake).
  2. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, dried herbs, chilli flakes, salt, and pepper.
  3. Pat chicken dry, then sprinkle the seasoning mixture generously over the thighs. 
  4. Heat the Sugar Skull Skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the seasoned chicken thighs to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add a knob of butter and minced garlic, cooking until fragrant, about a minute. Add the couscous and toast for 1-2 minutes, stirring.
  6. Pour in the chicken stock to deglaze the pan and bring the mixture to a boil. Return the chicken to the skillet and add the lemon slices around the thighs.
  7. Transfer the skillet to the preheated oven and bake until the chicken thighs are cooked through, about 15 minutes. [If you have a meat thermometer, the safe internal temp for cooked chicken is 74°C.]
  8. To serve, garnish with fresh parsley and enjoy!