• Slice the skin of each chicken thigh a couple of times to allow the marinade to soak in and season each piece with a little salt and pepper.
• Mix the lemon puree, grated garlic, olive oil and thyme leaves together and rub into the chicken thighs.
• Refrigerate for several hours or overnight.
• Bring out of the fridge an hour before cooking. Preheat the oven to 200°C (180°C fan-forced) and line a tray with baking paper.
• Place the chicken thighs on the tray and cook for about 50 minutes. The marinade will blacken on the skin as it cooks.
• Serve with roast potatoes and green salad.

Lemon Puree

• Boil the lemons in a saucepan of water for about 20 minutes until soft.
• When cool enough to handle, chop the lemons roughly and blend with 2 tbsp water to a smooth paste. Refrigerate until ready to use.