Ingredients

• 1 chicken cut into 10 pieces
• 1 head garlic separated into unpeeled cloves
• 2 unwaxed lemons, cut into chunky eighths
• small handful fresh thyme
• 3 T olive oil
• 3/4 cup white wine
• black pepper

Directions

1. e-heat the over to 325.

2. Put the chicken piecesi nto a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.

3. sprinkle the white wine and grind on some pepper, then cover tightly with foil and put in the over to cook at low heat for 2 hours.

4. move the foil from the roasting tin, and turn up the over to 375. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.

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