The second kilo of Turks free range chicken thighs found a home with lemon slices and juice, herbs and garlic. I sprinkled a little raw sugar on these but you could use honey. Our honey was as hard as nails so sugar was the lazy option.
Happy chicken thighs
The little lemon tree in our backyard is carrying mega lemons. There aren’t heaps of lemons, but the ones we have are big, thick skinned and look like they could win a bar fight.
Happy lemon
We haven’t gotten sick this winter (yet) and hopefully a bulb of garlic each will keep us going for a little while longer. I slice off the bottom, rub a bit of oil into it and season with salt, pepper and herbs. It’s good.
Roasted: chicken, garlic, cauliflower, onion and potato. Served with green beans and rice.
I prefer rice with a roast dinner. To me, they go hand in hand. It probably seems weird to some, but I never had yorkshire pudding to soak up the juices, it was always rice. I guess it doesn’t really come as a surprise that we owned a roast dinner shop when I was a teenager. One that sold rice and roast.
Bunny Eats Design 
Rice and roast!!!! But… it makes perfect sense. If I had to pick only one starch to eat for the rest of my life, it’d be rice… so I’ll have to try this the next time I roast some chicken. (by the way, very jealous of your homegrown lemons – they look gorgeous sliced on top of the chicken)
I never tire of rice either Millie. And I can’t really take credit for the lemon tree – it was there when we moved in – but I do appreciate the sentiment. Have you tried rice as stuffing for a roast chicken? It’s another rice and roast trick I have up my sleeve.