Mix together 4-5 crushed cloves of garlic, a tsp pink pepper corns, a tsp fennel seeds, a sliced lemon and 3 Tbs olive oil and put
into a shallow dish. Add a couple of chicken thighs and coat well, seasoning liberally with salt and freshly ground black pepper.
Cover and leave to marinate in the refrigerator overnight, turning occasionally. When ready to cook, cut a bulb of fennel into slices
and add these to the dish, placing the chicken on top, and bake uncovered in a 190°C oven for about 40 minutes, turning the chicken
once or twice and basting to brown evenly. Serve garnished with chopped chives.