Lou en peru

1 chicken (approx. 2-2.25kg) cut 10 pieces (I usually buy cuts like thighs and drum sticks- less hassle!)
1 head of garlic seperated into unpeeled cloves
2 unwaxed limons, cut into chunky eighths
small handful fresh thyme
olive oil (3tbsp)
white wine (big glass about 150ml)
black pepper

Preparation:

Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks, olive oil and the thyme. Roughly pull the leaves off the stalks, leaving some intact for strewing later. Mix everything together, making sure all the chicken pieces are skin side up. Sprinkle over the white wine and grind on some pepper, then cover tightly with tin foil and put in the oven to cook at low heat, for 2hrs. After, take out the foil from the roasting tin and turn up the oven to 200°C. Cook the uncovered chicken for another 30-45mins. The skin on the meat should turn golden brown and the limons caramelise at the edges. Serve straight from the roasting tin adding the remaining thyme.

I usually serve it with roast new potatoes. Just cut the potatoes into small cubes and spread over the roasting tin. Add some olive oil (2tbsp), rosemary, garlic (2-3 cloves unpeeled) and salt. Cook for 1.5hrs in the oven with the chicken, stirring halfway through to make sure all the sides of the potatoes get slightly brown.

Bon appetite!