6-8 Porky Down chicken thighs
60g soft unsalted butter
5 minced garlic cloves
1 zested lemon
1tbsp fresh thyme leaves
1 lemon, cut into rounds
450g quartered baby potatoes
1tbsp freshly chopped parsley (for garnish)
Freshly ground pepper
1. Preheat oven to 425°, pat chicken thighs dry with a paper towel and season them all over with salt and pepper.
2. In a bowl, stir together the butter, garlic, lemon zest and, thyme.
3. Rub the butter mixture all over chicken thighs, including under the skin.
4. Place lemon rounds, potatoes and chicken thighs on a baking dish and bake for 35 minutes. If you prefer the skin of your chicken thigh to be crisper, broil on high for 1-2 minutes until golden.