Heat the oven to 150°C.

Brown off the chicken all over in a large pan that can hold the chicken and has a lid.

Peel all your cloves of garlic (this may take a while!) and pick off your thyme leaves. Pick the leaves off your parsley and set aside for later. Cut one of your lemons into wedges.

Once the chicken is browned all over, place the garlic, thyme and
parsley stalks around your chicken. Add your stock, 2 tbsp olive
oil and a generous pinch of salt and pepper. Bring the mixture to
a gentle simmer.

Pop the lid on the pan and roast in the oven for an hour.

Turn the oven temperature up to 200°C.

Remove the lid from your dish, then return it to the oven for 20
mins to crisp up the skin.

Squeeze the juice of 1 lemon through the sauce and add some
chopped parsley. Carve up and serve with some crusty bread and your remaining lemon wedges.