Instructions

1. Finely chop the herbs. Crush these with the garlic and 1 tsp of coarse salt using a pestle & mortar, then mix it with the butter until you get a paste.
2. Rub the thigh all over with the paste and place it in a roasting tray (skin side down). Let it marinate for at least 30 minutes if time allows. Set aside the remaining herby-butter.
3. Heat the oven to 200°C. Roast the thigh for about 20 minutes until it browns.
4. Meantime, peel and chop the vegetables you're using into ¾ cm sized chunks. Add the remaining butter paste and rub the vegetables well.
5. Take the roasting tray out of the oven. Turn over the meat and scatter around the vegetables. If needed, drizzle a little olive oil over them. Squeeze out the lemon juice and pour over the meat & vegetables, then cut it in half and put in the tray together with the bay leaf.
6. Roast for about 30-40 minutes - until the meat is cooked through and the vegetables are tender.
7. Transfer the vegetables and thigh onto a serving platter, cover and rest for 10-15 minutes before serving, whilst make some gravy from the leftover broth.