• - 2.25kg organic chicken, cut into 10 pieces
• - 10 cloves of garlic, unpeeled
• - 2 lemons, cut into eights
• - Fresh thyme
• - 3 tablespoons olive oil
• - 150ml white wine
• - Salt and pepper for seasoning

Spread the chicken, garlic, lemon, thyme and oil across a large roasting tin, which the chicken skin side up.

Add the white wine and pepper and wrap the tray in foil before slow cooking for two hours (the flavours will be more intense the longer you cook)

Remove the foil, turn the oven up to 200°C / Gas Mark 6 and cook for a further half an hour, or until the skin of the chicken is brown and the lemons are scorched on the surface.