Oven-roasted lemon & thyme chicken

📝 Ingredients

• 2 bone-in, skin-on chicken thighs
• 1 lemon (juice + zest)
• 4 sprigs fresh thyme
• 3 unpeeled garlic cloves
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt, pepper
• Seasonal vegetables to roast alongside: potatoes, carrots, onion

🍴 Utensils

• Ovenproof dish
• Pastry brush
• Kitchen thermometer (optional)

📖 Steps

1. Mix the oil, lemon juice, zest, mustard, salt and pepper. Generously brush the thighs, both under and over the skin.
2. Slip a few thyme leaves under the skin — the flavour infuses straight into the meat.
3. Marinate for at least 30 min (ideally overnight in the fridge). If you're short on time, at least while the oven preheats.
4. Preheat the oven to 200 °C. Place the thighs skin-side up in the dish with the chopped vegetables, garlic cloves and the rest of the thyme.
5. Roast uncovered for 35–40 min. The skin should be golden brown and crispy. Baste with the juices 1–2 times during cooking.
6. Check it's cooked: the juices should run clear (not pink) when you pierce the thickest part. Ideal internal temperature: 75 °C.
7. Let rest for 5 min before serving. Collect all the cooking juices and pour them over the dish.