Buttermilk Roast Chicken with Charred Lemon

• 200 g bone-in chicken thighs
• 75 ml buttermilk
• 1 garlic cloves, lightly crushed
• 0.3 lemon, halved
• 1.5 thyme sprigs
• 0.3 tbsp olive oil

Directions

1. 1Mix the buttermilk with the garlic and plenty of salt, add the chicken thighs, and chill for at least 4 hours or overnight.
2. 2Wipe off the excess marinade, sit the chicken skin-side up in an oiled pan with the thyme, and roast at 200°C (180°C fan) for 35 minutes, until the skin is golden and the juices run clear at 75°C.
3. 3Press the lemon halves cut-side down in a hot dry pan for 3 minutes until charred, then squeeze over the rested chicken.