3 sprigs fresh thyme
6 garlic cloves, crushed
8 chicken thighs or drumsticks
1 splash olive oil
2 lemons, in wedges
- Pop the chicken in a roasting tin, splash with olive oil and rub into the chicken.
- Scatter the lemon wedges, crushed garlic cloves and sprigs of thyme around the chicken.
- Season well with salt and pepper.
- Cover with tin foil and cook for an hour on gas mark, removing the clingfilm about 30 minutes in.
Serve with roasted new potatoes and veggies