Ingredients:

  • 8 pieces chicken (thighs and drumsticks, bone-in, skin-on, approx. 1.4 kg)
  • 3 large lemons (zest of 2, juice of all 3)
  • 1/4 cup Extra Virgin Olive Oil (60 ml)
  • 6 large garlic cloves, finely minced
  • 2 tablespoons fresh thyme leaves, roughly chopped
  • 1 teaspoon dried oregano
  • 5 teaspoons sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup chicken stock, low sodium (60 ml)
  • 1 lb small potatoes or carrots (optional), cut into 1-inch pieces

Instructions:

  1. Prep Aromatics: Zest two of the lemons and set the zest aside. Juice all three lemons (approx. 80 ml). Finely mince the garlic and chop the fresh thyme leaves.
  2. Make the Marinade: In a large bowl, combine the lemon zest, lemon juice, olive oil, minced garlic, fresh thyme, oregano, salt, and pepper. Whisk well to combine.
  3. Prep and Marinate the Chicken: Pat the chicken pieces dry thoroughly with kitchen paper. Add the dried chicken pieces to the prepared marinade and massage it well into the chicken, ensuring it gets under the skin where possible. Refrigerate for a minimum of 30 minutes, or ideally 2–4 hours for maximum flavor.
  4. Preheat Oven: Preheat the oven to 400°F (200°C / Gas Mark 6).
  5. Arrange: Transfer the chicken pieces (and optional prepared vegetables like potatoes or carrots) into a large roasting tin. Arrange them skin side up in a single layer.
  6. Add Stock: Pour the 1/4 cup (60 ml) of chicken stock into the bottom of the roasting tin, avoiding the top of the chicken skin.
  7. Bake and Finish: Place the tin in the preheated oven and bake for 30 minutes. If the skin is browning too quickly, slightly reduce the heat to 375°F (190°C). Continue baking for another 15–25 minutes, until the chicken is golden brown and the internal temperature reaches 165°F (74°C) using a meat thermometer.
  8. Rest: Remove the roasting tin from the oven and let the chicken rest for 5–10 minutes before serving. This is crucial for juicy, tender meat.