8 chicken thighs, bone in and skin on
Salt and freshly ground black pepper to taste
2 tbsp olive oil
20 garlic cloves, peeled but left whole (5 per person)
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme
Zest of 1 lemon
1/4 cup white wine
1/2 cup chicken stock
2oz butter, cut into pieces

Pre-heat an oven to 360F.

Season the chicken on both sides with plenty of salt and pepper. In a high-sided saute pan, over a medium-high heat warm the olive oil. Working in batches if necessary, brown the chicken on both sides (3 mins per side). Transfer to a plate.

Add the garlic to the pan and cook, stirring, for 1 minute. Remove pan from heat and add chicken, rosemary, thyme and lemon zest. Stir to combine. Cover the pan and roast for 15 mins. Baste the chicken with the juices. Continue roasting for a further 15 mins, uncovered (juices should run clear).

Transfer the chicken to a plate and cover with a loose aluminium foil tent, leaving the garlic in the pan.

Set the pan over a medium heat and mash the garlic with the back of a fork. Add the wine and cook for 3 mins. Add the stock, salt and pepper and cook till slightly thickened, about 5 mins. Whisk in the butter. Transfer the sauce to a warmed sauce boat. Serve the chicken with pureed root vegetables and sauce alongside.

Serves 4