Ingredients

• 600g x Chicken thighs - bone in, skin on

• 4 x Tablespoons duck fat

• 1 x Teaspoon onion powder

• 1 x Teaspoon garlic powder

• 1 x Teaspoon dried sage

• 1 x Teaspoon dried fennel

• 1/4 x Teaspoon black pepper

• 1/4 x Teaspoon of crushed chilli flakes

• 2 x Tablespoon lemon juice - freshly squeezed

Preparation

The key to this recipe is the marinade and allowing time to sit in the fridge - at least 30 minutes. Place the chicken thighs in a bowl then add 4 x tablespoons duck fat, the spices, salt, pepper, chili flakes and the onion and garlic powders.

Using your hands rub the marinade well into the chicken - this is important and then allow to marinate for at least 30 minutes. A little longer would be even better.

Next, after marinating place in a sided baking dish, add the lemon juice and roast at 180c - 200c for 45 minutes, basting with the marinade and gently turning the chicken until it is golden brown and crispy.

Serve with your choice of rice or baked vegetables.