Lemon And Herb Chicken - cooking recipe

Ingredients

30 g fresh rosemary, needles stripped from 1/2
30 g fresh thyme, leaves stripped from 1/2
2 cloves garlic, peeled and thinly sliced
2 None skin-on double chicken breasts (each about 350g), halved lengthways
4 None skin-on chicken legs
4 tbsp olive oil
2 None lemons, chopped
250 ml chicken stock

Preparation

Preheat the oven to 400\u00b0. Slide rosemary needles, thyme leaves and half the garlic gently under the chicken skin. Season with salt and black pepper.
Heat the oil in a roasting pan and fry the chicken for 5 mins, turning. Add the lemon, rosemary and thyme sprigs and remaining garlic. Pour in the stock and roast in the oven for 50-60 mins, until the juices run clear. Serve with ciabatta.