- 8 free-range chicken thighs (bone in and skin on)
- 1⁄2 cup freshly squeezed lemon juice
- Sea salt and freshly ground black pepper, to taste
- 15 g fresh rosemary
Tightly pack the chicken thighs in an ovenproof dish and pour over the lemon juice. Season and scatter over the rosemary.
Cover the dish with foil and chill for 12 hours. (If you’re in a hurry, a couple of hours in the fridge will do.)
Preheat the oven to 220°C. Bake the chicken (covered in foil) for about 1 hour. Remove the foil and grill until the skin is crispy.