Lemon Roast Chicken Thighs

Thighs forgive a distracted cook. They stay juicy even if you leave them ten minutes too long.

Ingredients

• 8 bone-in chicken thighs
• 2 lemons
• 6 garlic cloves, unpeeled
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and black pepper

Method

1. Heat the oven to 210°C. Pat the chicken dry and season it well on both sides.
2. Toss with oil, oregano, the garlic and one lemon cut into wedges. Arrange skin side up in one layer.
3. Roast for 40 minutes, until the skin is deep golden and crisp.
4. Squeeze over the second lemon and rest for five minutes before serving.