zest and juice 2 large lemons, plus extra wedges to serve
2 tbsp olive oil
small bunch thyme, leaves picked
1 tbsp garlic infused oil
100g lactose free crème fraîche or lactose free cream
small pack cilantro, finely chopped
pinch of saffron, soaked in 1 tbsp warm water
2 tbsp maple syrup
Make 2 cuts in the skin of each chicken thigh and place in a non-metallic dish. Mix the lemon zest, 4 tbsp lemon juice, the olive oil, thyme and garlic infused oil, and pour over the chicken. Cover and chill for at least 1 hr.
Heat oven to 200C/180C fan/gas 6. Take the chicken from the marinade, pat dry and season. Heat a large non-stick frying pan to medium high, add the chicken, skin-side down, and cook for 3-4 mins until golden brown.
Lift the thighs into a roasting tin, skin-side up, and bake in the oven for 20 mins. Meanwhile, mix together the lactose free crème fraîche, cilantro, 1 tbsp lemon juice and seasoning.
Mix 1 tbsp lemon juice, the saffron with its soaking water, and maple syrup, then spoon over the chicken and bake for another 5-10 mins. Serve the chicken with the dip and extra lemon wedges