Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
Put 8 Chicken thighs into a bowl and add 1 tablespoon Olive oil, juice and zest of 1 Lemon, 5 Garlic clove, 7 g Fresh rosemary, 2 tablespoon Dried oregano, 1 tablespoon Dijon mustard and 1 pinch Sea salt and 1 pinch Black pepper. Use your hands and mix well.
Heat 1 tablespoon Olive oil in a pan and add 4 Shallots and cook for 2 minutes until softened.
Add the chicken, skin side down and cook for 4 minutes, until the skin starts to get crispy.
Turn the chicken over and add 200 ml Chicken stock and juice and zest of 1 Lemon.
Put into the oven for 25-30 minutes, until the chicken is cooked through.
Cook 140 g Giant (Israeli) couscous according to the package instructions. Drain and then stir through 6 g Fresh parsley.
Serve the couscous with the chicken on top.
Make these a little lighter by trimming the visible fat from the chicken thighs.
Leftovers of this are great in salads or sandwiches or stirred through a pasta dish.
If you didn't want to use couscous, you could put the chicken and veg mixture on top of pasta or even a baked potato. If you still wanted to use a grain for this dish, you can serve it with rice, bulgur wheat, orzo or quinoa.