Garlic and Lemon Chicken

Literally, I made this up as I went along, so the recipe is really, really NOT set in stone. Do what you want. Like I care.

8 Chicken Thighs
4 Lemons
1 bulb garlic
Dried mixed herbs
2 Onions
2-3 carrots
1l chicken stock (I use the stock pots – needs 2 with a litre of boiling water)

Serving suggestion: boiled new potatoes in butter, green beans.

1. Trim and put the chicken thighs in a roasting tin
2. With 3 lemons, take off all of the rind, and slice into about 5mm pieces. Dot these around the place.
3. Smash every clove of garlic and scatter around. THERE IS NO SUCH THING AS TOO MUCH GARLIC. ONLY WIMPY PEOPLE.
4. Very roughly chop the onions and flake into pieces, you’ll not be eating these bits so literally just quarter the things.
5. Peel and/or wash the carrots, and again roughly chop them into large wedges – we’re just using this for stock, so again, just use what you’ve got handy.
6. Cover with foil, and bake at about 160c for 45 mins. Remove the foil, and leave for another 30 mins or so.
7. Remove from oven, and allow to rest a little bit.

I reckon that you could make a really good sauce from the remaining stock. Reduce it down, add some white wine, maybe some more lemon to freshen it up.