Lemon Herb Chicken with Couscous

4 standard portions

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Ingredients

• 8 Chicken thighs (bone in and skin on)
• 1 tbsp Olive oil (for the marinade)
• 1 tbsp Olive oil (for cooking)
• 1 Lemon (juice and zest)
• 1 Lemon (juice and zest)
• 5 Garlic clove (crushed)
• 7 g Fresh rosemary (chopped)
• 2 tablespoons Dried oregano
• 1 pinch Fine sea salt
• 1 pinch Ground black pepper
• 1 tbsp Dijon mustard
• 4 Shallots (finely chopped)
• 200 ml Chicken stock
• 140 g Giant (Israeli) couscous
• 6 g Fresh parsley (finely chopped)

Method

1. Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
2. Put 8 Chicken thighs into a bowl and add 1 tbsp Olive oil, juice and zest of 1 Lemon, 5 Garlic clove, 7 g Fresh rosemary, 2 tbsp Dried oregano, 1 tbsp Dijon mustard and 1 pinch Sea salt and 1 pinch Black pepper. Use your hands and mix well.
3. Heat 1 tbsp Olive oil in a pan and add 4 Shallots and cook for 2 minutes until softened.
4. Add the chicken, skin side down and cook for 4 minutes, until the skin starts to get crispy.
5. Turn the chicken over and add 200 ml Chicken stock and juice and zest of 1 Lemon.
6. Put into the oven for 25-30 minutes, until the chicken is cooked through.
7. Cook 140 g Giant (Israeli) couscous according to the package instructions. Drain and then stir through 6 g Fresh parsley.
8. Serve the couscous with the chicken on top.