Preheat the oven to 200C/Gas 6/fan
oven 180C. Cut the orange and lemon in
halves and squeeze juice from one half
of each fruit into a small bowl. Mix in the
marmalade and 1 tablespoon of the olive
oil. Season well and set aside.
Cut 3-4 diagonal slashes in each
chicken breast, then stuff a sprig of thyme
in each slash. Put chicken and onion into
a large gratin dish or roasting tin.
Cut the remaining orange and lemon
halves into thin wedges, arrange around
the chicken and onion and spoon
marmalade mixture over the top. Scatter
over a few more thyme sprigs and season
with black pepper. (You can prepare up to
this point a couple of hours ahead, and
keep in the fridge covered in cling film.)
Bake for 30-35 minutes until golden
and cooked through. Ten minutes before
you are ready to serve, prepare the
couscous according to the packet
instructions, then stir in remaining olive
oil and chopped parsley.
Put a chicken breast on each plate,
surround with the onion and fruit wedges
and spoon juices over. Serve the couscous
in a bowl, for people to help themselves.