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  • 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
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