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
- Preheat the oven to 210oc/gas mark 7.
- 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.
- 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.