Season the Bone-in, Skin-on Chicken Thigh (6 ounce) with Salt and Pepper (to taste), the juice of half a Lemon (1/2) and Rosemary Leaves (30 gram) which have been previously chopped very fine. Mix everything well and leave to marinated for at least an hour in the fridge or better overnight.
Whilst the chicken is marinating slice Lemon (1/2) and Lime (1/2) and start to put together the dish ready for the oven.
In a skillet or baking tray make a bed of rosemary and Fresh Thyme (15 gram) these will release their aroma and flavour when cooking infusing the chicken with even more flavour.
Then add the Lemon and Lime slices. Be aware the fruits will add a slight bitter flavour to the dish, if you prefer it without it you can peel off the rind of the fruits and leave just the pulp slices. then arrange the chicken thighs skin side up.
Add the White Wine (1/2 cup), Water (1/4 cup), the juice of half of Lemon (2) and more Lime (1/2) slices on top. These are optional but I really like this recipe extra lemony.
At this point add the Garlic (3 clove) which you can crush or add it whole or in halves, it really doesn’t matter. To finish add a drizzle of Olive Oil (to taste).
Cover with aluminium foil and put in a preheated oven at 200 degrees C (400 degrees F) for 20 minutes. Then remove the foil and leave to cook for 45 minutes or until golden brown between 190-200 degrees C (374-392 degrees F). Serve hot with your preferred side dish.