Lemony garlic chicken

1 x pack of chicken thighs on the bone with skin, work on the basis of 1 thigh per child and 1-2 per adult
1 lemon, cut into eighths
2 sprigs of lemon thyme
6 garlic cloves
500ml white wine
Good pinch of sea salt and freshly ground black pepper

 

  1. Preheat the oven to 210oc/gas mark 7.
  2. Trim the chicken thighs of excess skin and fat. Lay the chicken thighs in a deep roasting dish, scatter over the lemon, thyme sprigs and garlic, pour over the wine, season and put into the oven for 20 minutes.
  3. Turn the oven down to 160oc/gas mark 3 and cook for a further hour, you can leave this in the oven for longer if you wish.
AGA: blast in the roasting oven for 20 minutes then transfer to the simmering oven for at least an hour, it can easily be left for 2-3 hours, you may need to add more wine or a little stock if it begins to dry out.
Serve with rice or jacket potatoes and green veg.