British Roast Chicken Thighs with Lemon and Rosemary

Shopping list

• 8 piece chicken thighs (skin-on, bone-in)

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• 2 tbsp olive oil

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• 2 piece lemon — cut into wedges

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• 4 clove garlic — peeled and lightly crushed

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• 4 piece fresh rosemary — sprigs

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• 1 tsp black pepper — freshly ground

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• 1 tsp sea salt

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Pat the chicken thighs dry with kitchen paper and place them skin-side up in a roasting tin.

3. 3

   Drizzle the olive oil over the chicken and season with salt and black pepper, rubbing the oil and seasoning into the skin.

4. 4

   Tuck the lemon wedges, crushed garlic cloves and rosemary sprigs around the chicken pieces in the tin.

5. 5

   Roast in the preheated oven for 40– 45 minutes, until the skin is golden and crisp and the juices run clear when the thickest part is pierced with a skewer.

6. 6

   Remove from the oven and let the chicken rest for 5 minutes before serving with the pan juices spooned over.