Preheat the oven to 220c

Place 1 tablespoon of the butter (we found it best to melt the butter) in a roasting dish, along with the garlic, lemon and a good bit of salt and pepper.

Pluck ?-teaspoon thyme leaves from the 10grams of thyme and set aside to add to the onions a bit later. Place the remaining thyme (stalks and all) in the roasting dish.

Add the chicken, squeeze the lemon juice over the chicken, and rub the thyme, butter, salt, pepper, and garlic into the skin.

Pop the crushed cloves under the skin above the thigh arrange evenly in the pan and place into the oven. Set the time for 10 minutes.

Melt the remaining butter in a frying pan until bubbly; add the onions, sugar, and a pinch of salt. Cook the onions, gently over medium-low heat for 20-30 minutes, until soft, gently golden, and sweet. Once finished, stir through the reserved thyme leaves.

When the timer goes off on the chicken, turn the heat down to 180C and cook for a further 20 minutes.

Place the chicken on plates. Spoon the onions on top or alongside the chicken and serve with mashed potatoes, roasted squash wedges or couscous and some broccoli or a tangle of lightly dressed rocket.