Ingredients
GF, DF 
10 minutes preparation time + 45 minutes cooking/rest time (plus marinating time) 
4 - 8-10 medium-sized free-range chicken thighs, skinless and boneless
- 4 tablespoons extra virgin olive oil
- 5 cloves of fresh garlic, crushed or finely grated
- 2 lemons
- 1 small handful of fresh thyme sprigs
- Sea salt
- Freshly cracked black pepper
Method
- Place the chicken thighs into a large mixing bowl.
- Now add the olive oil, zest of 2 lemons, the juice of 1 lemon, the crushed or grated garlic, and the fresh thyme sprigs.
- Mix together until the chicken is coated.
- Cover and pop the chicken into the fridge to marinate for a few hours and up to two days.
- When you're ready to bake, preheat your oven to 190°C/375°F.
- Place the marinated chicken on a large baking tray and bake in the oven for about 35 minutes (the chicken should look golden and cooked all the way through).
- Once the chicken is cooked take it out of the oven and let it rest for 10 minutes before serving.
- Serve with your favourite salad and crusty bread or roast potatoes.
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