Season chicken thighs with plenty of freshly ground black pepper and a little sea salt and place in a shallow casserole dish.
Melt a couple of Tbs butter in a saucepan and add a couple of finely chopped and crushed cloves of garlic and sizzle for
a minute or two, then add the juice and grated rind from a lemon. Pour this over the chicken thighs and bake in a 170°C oven
for about 45 minutes, turning the thighs and basting from time to time, until golden brown and cooked through.
Stir in chopped basil leaves just before serving, alongside new potatoes and a green veg.