Grilled chicken with thyme leaves, salt and garlic butter

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Some new season's garlic arrived in my organic box this week. It's not from these shores, of course, but I am not going to pass up a sniff of summer on a wet February day. I use this recipe all the time, eating it with a bitter salad, such as watercress or chicory or perhaps some purple sprouting. Large, free-range legs are what you want here, otherwise the boned meat will look a little mean. Removing the bone from a chicken leg is easy - I can do it, and I'm no butcher - and it doesn't matter if it looks a bit tatty: this is rustic, big-flavoured cooking. Serves 2. Some new season's garlic arrived in my organic box this week. It's not from these shores, of course, but I am not going to pass up a sniff of summer on a wet February day. I use this recipe all the time, eating it with a bitter salad, such as watercress or chicory or perhaps some purple sprouting. Large, free-range legs are what you want here, otherwise the boned meat will look a little mean. Removing the bone from a chicken leg is easy - I can do it, and I'm no butcher - and it doesn't matter if it looks a bit tatty: this is rustic, big-flavoured cooking. Serves 2.

2 boned chicken legs (or breasts if you must)

olive oil

1 tbsp thyme leaves

a couple of cloves of plump, juicy garlic

about 50g soft, almost melted butter

a small handful of chopped parsley

1 lemon

sea-salt flakes

Directions at theguardian.com

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