Serves: 4
Prep Time: 10 minutes (+ marination)
Cook Time: 25-30 minutes

Ingredients
- 8 free-range chicken thighs (bone-in, skin-on)
- 2 tbsp Simon Rogan Spiced Rub
- 2 tbsp cold-pressed rapeseed oil
- Zest of 1 lemon
- 1 garlic clove, finely grated
- 1 tbsp heather or blossom honey
- 1 tsp cider vinegar
- Sea salt to season

Method
1. Marinate the chicken thighs:
In a mixing bowl, combine the Simon Rogan Spiced Rub, rapeseed oil, lemon zest, garlic, honey, and vinegar. Rub thoroughly into the chicken thighs, ensuring good coverage beneath the skin.
Cover and refrigerate overnight (or for at least 6 hours) to allow the flavours to penetrate.

2. Cook the chicken:
Bring the chicken to room temperature before cooking. Preheat the oven to 190°C fan (or 200°C conventional).
Place the thighs skin-side down in a cold, heavy-bottomed ovenproof pan. Set over medium heat and allow the fat to render slowly, crisping the skin - about 6-8 minutes.
Flip the thighs and transfer the pan to the oven. Roast for 15-18 minutes, or until the juices run clear and internal temperature reaches 75°C.

Optional: For a glossy finish, brush the skin with a touch more honey during the final 2 minutes.

Serving Suggestions:
Perfect served simply with seasonal vegetables, grilled flatbreads, or a warm grain salad - but equally satisfying on its own as part of a summer BBQ spread.