Lemon and oregano roast chicken thighs (Kotopoulo lemonato)

1. Pat the chicken thighs dry and prick the skin in a few places so the fat can render during roasting.

2. Zest one lemon, squeeze the juice of both and mix with the olive oil, oregano, crushed garlic, salt and pepper.

3. Coat the thighs well with the marinade in a roasting tin and leave to stand for at least 30 minutes.

4. Turn the thighs skin side up, pour the chicken stock around them and dot the skin with small pieces of butter.

5. Roast at 200 °C for about 50 minutes, basting twice with the pan juices, until the skin is golden and crisp.

6. Rest the thighs briefly, then serve drizzled with the lemony, garlicky pan juices.

Tip: In Greece, lemon potatoes usually roast in the same tin – if you'd like them too, put large potato wedges underneath and add a little more stock.