Reader recipe: Lemon and thyme Greek chicken

This is Kaytrena Gibson's winning recipe in the Greek-inspired reader recipe competition. Kaytrena says “I have been making this recipe for years and have given many people the recipe; one friend describes it as ‘Greece on a plate’. The pan I use (as seen in the photo) was bought years ago in Corfu for a few Euros."

Ingredients

2 kgs	Chicken pieces, thighs and drumsticks are best (Main)
70 ml	Olive oil
30 g	Butter, melted
150 ml	Dry white wine
2 cloves	Crushed garlic
6 sprigs	Fresh thyme, up to or 3 tsp dried
1	Lemon (Main)

Directions

1. Heat oven to 160-180C.
2. Take a large shallow ovenproof dish and put in the olive oil, melted butter and chicken pieces. Mix to coat the chicken well.
3. Add wine and crushed garlic and mix again.
4. Cut lemon into quarters and squeeze juice over chicken, then add them to dish for extra flavouring during cooking. Lastly sprinkle over chopped thyme, then a grind of pepper and a sprinkle of salt. Place in oven for approx 50-60 minutes until chicken is thoroughly cooked through and nicely browned on top.
5. When cooked, if you like, transfer to serving dish and juices to a pouring jug*.
6. Serve with potatoes, with the juices drizzled over them.

Tip: If you are left with a lot of liquid in the pan, drain it into a pot and simmer uncovered on the stove top to reduce