Preheat the oven to 425 degrees F.
Place the chicken thighs in a bowl. Stir together the Dijon mustard and apricot jam in a small bowl and pour the mixture over the chicken. Toss the chicken thighs with the mustard sauce to coat, season with salt and pepper, and let sit for a couple of minutes.
Cover a baking sheet with aluminum foil (or you can use a Pyrex dish – either way is fine). Pour the chicken mixture onto the baking sheet. Drizzle with olive oil, scatter the thyme springs on top, and roast for 20 minutes, or until the internal temperature of the chicken reaches 165 degrees.
Cover with aluminum foil and let sit 5 minutes or until ready to eat.
For the couscous, bring the water, salt, and olive oil to a boil in a small pot. Add the couscous, cover and remove from the heat. Let sit for 5 minutes, then fluff with a fork.
Serve the chicken over the couscous, with the roasted broccoli (recipe below) and a squeeze of lemon.
