Preheat the oven to 190ºC/180ºC fan/gas mark 5. (375°F)
Place the chicken pieces in a shallow roasting tin, tuck the lemon wedges and sprigs of herbs in between the chicken pieces and scatter the garlic slices over the top.
Drizzle the oil over the chicken and season with salt and pepper.
Roast in the oven for 35–40 minutes or until the juices from the chicken runs clear when pierced with a skewer.
Serve with the juices spooned over.
Notes
I serve this with new potatoes, crispy potato bites or rice with a simple salad or green vegetable, just depending on how the mood takes me.
Notes
I serve this with new potatoes, crispy potato bites or rice with a simple salad or green vegetable, just depending on how the mood takes me.Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)