1 tbsp black peppercorns
2 lemons, juice and zest
2 tbsp maple syrup
6 large chicken thighs, bone in and skin on
sea salt, to taste
small handful fresh flatleaf parsley, leaves only
Serves - 2
Preheat the oven at 200C/400F/Gas 6. Place the peppercorns into a pestle and mortar and grind until roughly crushed.
Add these to a large bowl together with the lemon juice, zest and maple syrup, mix well.
Place the chicken thighs into a large roasting tin and pour the lemon and maple mixture over the chicken, leaving it to marinate for as long as possible.
Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.
When the chicken is ready, serve sprinkled with the parsley and serve.
Recipe adapted from: Good Food