Another variation on this theme, this time using thighs and drumsticks.
Place chicken thighs and drumsticks in a shallow casserole dish and season with sea salt and freshly ground
black pepper. Melt a good knob of butter in a pan and stir in a crushed clove of garlic with juice of a lemon and
some thyme leaves picked from the stems. Pour this over the chicken, nestle a few slices of lemon in amongst
the chicken and bake in a 180°C oven for about an hour, until the juices run clear when poked with a sharp knife.
Turn the chicken couple of times, to brown on all sides. Serve garnished with more fresh thyme, alongside
new potatoes and some asparagus.