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Ingredients
Method
- 8 bone-in, skin-on chicken thighs
- 6 garlic cloves, thinly sliced
- Zest and juice of 1 lemon
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- Salt and cracked pepper
- Crusty bread or roast potatoes, to serve
- Preheat oven to 200°C. Combine the garlic, lemon zest, lemon juice, olive oil, thyme, rosemary, salt and pepper. Score the chicken skin a few times with a knife and rub the mixture all over, working some under the skin.
- Arrange the chicken skin-side up in a single layer in a roasting tray. Roast for 40 to 45 minutes until the skin is golden and crisp and the juices run clear.
- Rest for 5 minutes before serving. Spoon the pan juices over the top and serve with crusty bread or roast potatoes.
55 mins
4 serving
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