Cooking Instructions
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Step 1
Season the Bone-in, Skin-on Chicken Thigh (6) with Salt and Pepper (to taste), juice of Lemon (1/2), and the Fresh Rosemary (15 gram). Mix everything well and leave to marinate for at least an hour in the fridge or better overnight.
Step 2
Preheat oven to 220 degrees C (430 degrees F).
Step 3
Whilst the chicken is marinating slice Lemon (2 1/2) and Lime (1) and start to put together the dish ready for the oven.
Step 4
In an oven-safe skillet or baking tray make a bed of Fresh Rosemary (15 gram) and Fresh Thyme (15 gram).
Step 5
Add the lemon and lime slices, then arrange the chicken thighs skin side up.
Step 6
Add the White Wine (1/4 cup), Water (1/4 cup), the juice of half of lemon and more lemon slices on top. These are optional but I really like this recipe extra lemony flavor.
Step 7
At this point add the Garlic (3 clove) which you can crush, add whole, or cut in halves, it really doesn’t matter. To finish add a drizzle of Olive Oil (to taste).
Step 8
Cover with aluminium foil and bake for 20 minutes.
Step 9
Then remove the foil and leave to cook for 45 minutes or until golden brown between 190 degrees C (375 degrees F) and 200 degrees C(390 degrees F).
Step 10
Serve hot with your preferred side dish. Enjoy!
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