Lemon Chicken with Linguini

This should serve about 4-6 people depending on how hungry they are and how much salad etc you serve it with.

8-10 boneless skinless chicken thighs
Juice of 4 lemons
Chicken stock (homemade if you have it, boxed if you don't.  Or boxed doctored up with a few ice cubes worth of boiled down homemade if you keep such around..)
Olive oil
4-5 garlic cloves, chopped
large handful fresh oregano
8 or so kalamata olives, pitted and chopped
1 shallot chopped
1/4th cup feta cheese (or a bit more) crumbled
1 lb whole wheat linguini
salt, pepper, red pepper flakes to taste

Heat your oven to 350. Put your chicken thighs, shallots, and most of the garlic into a baking dish and season with the juice of 2 lemons, a splash of olive oil, salt, pepper, red pepper flakes, about 1/4th of the oregano and put in enough chicken stock so they are not covered but will braise rather then bake. They should take about 30-45 mins to cook so you have some time to relax before you start messing with the pasta.

Set up your pasta water to boil and get started on your sauce.  Whisk together the juice of the remaining 2 lemons with some good olive oil, the olives the remaining garlic and oregano, and the feta cheese.  Season to taste.

When your pasta is done toss the hot pasta with your sauce, adding a bit of chicken stock if needed to get the consistency right.  Serve with a good salad since it is really shockingly bereft of veggies.