- 8 – 10 chicken legs and thighs with skin on
- 4 tbsp salt
- 3 tbsp coarse ground black pepper
- 1 bunch fresh thyme or lemon thyme
- 1 leek (white only)
- 2 lemons
- 3 tbsp SuperSprout Lemon powder
Strip a couple of tablespoons of thyme leaves from their twigs and set aside. In a disposable paper bag, combine the salt, pepper, thyme leaves and lemon powder and toss the chicken pieces, two at a time, in the seasoning and transfer into a container. Cover and refrigerate for a couple of hours (over night if time allows).
Cut the lemons and leeks into thick round slices and put into roasting dish. In your hands, twist and break the rest of the thyme roughly to release it’s natural oils and spread over the leek and lemon.
Arrange the chicken pieces over the leeks and lemon, and roast in a 180 degrees C oven for 30 – 40 minutes (or BBQ if preferred).
Serve with a fresh, crisp salad.