Lemon & Rosemary Roast Chicken with White Wine

Season the Bone-in, Skin-on Chicken Thighs (6) with Salt (to taste) and Ground Black Pepper (to taste), juice of Lemon (1/2), and the Fresh Rosemary (1/2 cup). Mix everything well and leave to marinate for at least an hour in the fridge or better overnight.

Preheat oven to 220 degrees C (425 degrees F).

Whilst the chicken is marinating slice Lemons (2 1/2) and Lime (1) and start to put together the dish ready for the oven.

In an oven-safe skillet or baking tray make a bed of Fresh Rosemary (1/2 cup) and Fresh Thyme (1/3 cup).

Add the lemon and lime slices, then arrange the chicken thighs skin side up.

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.

At this point add the Garlic (3 cloves) which you can crush, add whole, or cut in halves, it really doesn’t matter. To finish add a drizzle of Olive Oil (as needed).

Cover with aluminium foil and bake for 20 minutes.

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 (400 degrees F).

Serve hot with your preferred side dish.