Ingredients Jump to Instructions ↓

  1. 8 chicken thighs (bone-in and skin on, preferably free range or organic)

  2. sea salt (to taste)

  3. fresh ground black pepper (to taste)

  4. olive oil

  5. 1 bulb of garlic (whole)

  6. 2 lemons

  7. 5 sprigs fresh rosemary (tied together)

  8. rocket (or pea shoots washed and spun-dry)

Instructions Jump to Ingredients ↑

  1. Get you barbecue on about an hour before you want to cook and preheat your own oven to 180C/350F/gas 4.

  2. Season the chicken well with salt and pepper and drizzle with a little olive oil.

  3. Get a big double layer of tin foil and pop the thighs in the middle with the bulb of garlic.

  4. Chop 1 of your lemons in half and pop this in too and then wrap the chicken up then put your foil parcel on a baking tray and into the hot oven for 35 minutes until the chicken pulls away easily from the bone - if you have to tug at it it is not ready, so pop it back in the oven for another 5 minutes or so.

  5. When done, carefully take the chicken out off the oven and unwrap it, by this time your barbecue should be at the perfect temperature - a good medium heat - so get your chicken on to start charring.

  6. While this is happening. get on with your sticky glaze.

  7. Carefully, clove by clove, squeeze the sweet roasted garlic out of its papery skin into a pestle and mortar and then carefully squeeze in the juice of your roasted lemon halves too and give this a good bash up and season with salt and pepper then add a good lug of olive oil and mix until you have a thick paste and now squeeze in the juice of the other lemon so you get 2 levels of lemon flavour - one sweet and roasted, the other fresh and zingy.

  8. Use you rosemary sprigs to brush the paste onto the chicken, basting and turning for about 10 minutes so you are building up a lovely layer of sticky garlicky sweetness and a wonderful golden brown colour.


Send feedback