Barbecued Sticky Chicken With Lemon and Garlic

1. 1

   Get you barbecue on about an hour before you want to cook and preheat your own oven to 180C/350F/gas 4.

2. 2

   Season the chicken well with salt and pepper and drizzle with a little olive oil.

3. 3

   Get a big double layer of tin foil and pop the thighs in the middle with the bulb of garlic.

4. 4

   Chop 1 of your lemons in half and pop this in too and then wrap the chicken up then put your foil parcel on a baking tray and into the hot oven for 35 minutes until the chicken pulls away easily from the bone - if you have to tug at it it is not ready, so pop it back in the oven for another 5 minutes or so.

5. 5

   When done, carefully take the chicken out off the oven and unwrap it, by this time your barbecue should be at the perfect temperature - a good medium heat - so get your chicken on to start charring.

6. 6

   While this is happening.

7. 7

   get on with your sticky glaze.

8. 8

   Carefully, clove by clove, squeeze the sweet roasted garlic out of its papery skin into a pestle and mortar and then carefully squeeze in the juice of your roasted lemon halves too and give this a good bash up and season with salt and pepper then add a good lug of olive oil and mix until you have a thick paste and now squeeze in the juice of the other lemon so you get 2 levels of lemon flavour - one sweet and roasted, the other fresh and zingy.

9. 9

   Use you rosemary sprigs to brush the paste onto the chicken, basting and turning for about 10 minutes so you are building up a lovely layer of sticky garlicky sweetness and a wonderful golden brown colour.

* Per serving · 4 servings · Values may vary.