4 chicken legs
1 tsp thyme
3+3 garlic cloves
1 lime (1/2 lemon)
2 whole fennel
2 tomatoes
4 springs fresh thyme
Dry the chicken pieces and add salt, pepper and dried thyme to them.
Fry them for 1 minute in warm oil
Put the chicken pieces in a ovenproof pan.
Lay the garlic cloves around the chicken.
Press lime juice over.
Roast them in the oven for 25 minutes at 420F
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Cut the tomatoes in small pieces and cut the fennel into «boats». Warm oil in a pan and fry it together with more fresh garlic and fresh thyme for 2 minutes.
When the chicken has roasted 25 minutes take it out and add the tomato/fennel mix.
Roast another 15 minutes.
