Lemon chicken salad

Method

1. Preheat the oven to 400 °F (200 °C).
2. Place the chicken thighs into a roasting tray and brush with the olive oil.
3. Season with the salt and pepper.
4. Place the tray into the preheated oven and roast for 30 minutes.
5. Take the chicken thighs out of the tray and set aside for a minute.
6. Add the lemon juice, lemon zest, unpeeled garlic and lemon thyme to the roasting tray and stir the juices together.
7. Return the chicken thighs to the tray, also adding 3 ½ fl oz (100 ml) of water and return to the oven for a further 15 minutes.
8. Turn the chicken thighs over and check the level of the water. If the water has evaporated, add a further 2 fl oz (55 ml). Return to the oven and roast for a final 15 minutes.
9. Remove the tray from the oven and allow the chicken to cool slightly in the tray.
10. Once the chicken is cool enough to handle, shred or slice the chicken and place into a bowl.
11. Take the unpeeled cloves of garlic and squeeze out the flesh over the chicken in the bowl. Add the juices from the roasting tray and mix together with the chicken.
12. Arrange the salad leaves and the rocket in 4 salad bowls and place evenly sized portions of chicken mixture into the centre of each bowl, on top of the leaves.
13. Sprinkle with freshly ground black pepper and serve with a little crusty bread and butter.