A pinch smoked saltavailable in most supermarkets, but normal salt can be used as an alternative
½lemoncut into wedges
4 sprigsthyme (alternatively use 2 tsp dried thyme)
Chilli flakesto taste, alternatively use black pepper
Rapeseed oilor other neutral cooking oil
Preheat the oven to 180C/Gas 4.
Pour a little oil over the base of a roasting tin or tray large enough to hold the chicken thighs.
Place the chicken thighs in the tin, skin-side up, and season with a generous pinch of the smoked salt.
Cut the ends off of each garlic clove, remove the white paper-like skin, but keep as much of the purple skin as possible, as this will prevent the garlic cloves from burning. Place the prepared garlic cloves into the roasting pan with the chicken.
Add the lemon to the roasting dish, then drizzle some honey all over the chicken skin. Finish with the thyme and a pinch of either chilli flakes or freshly ground black pepper, to taste.
Drizzle a little oil over all of the ingredients then roast in the oven for 35-40 minutes until the chicken skins are golden and the thighs are cooked through.