- 2 garlic cloves, peeled finely
- grated zest and juice of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp Kashmiri spice mix, or good-quality curry powder
- 1 dried bird's-eye chilli, seeded and crushed, or a pinch of chilli flakes
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 12 chicken thighs, bone in, skin on
- 2 large bunches each rosemary and thyme
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 branches fresh bay leaves
Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue’s hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.
To cook indoorsScatter the herbs in a large roasting tin and lay the chicken, skin side up, on top. Roast at fan 200C/conventional 220C/gas 7 for 45 minutes until golden and cooked through.