• 6-8 chicken thighs skin-on, bone-in, trimmed of excess fat
• 1/2 teaspoon Saraspice Sarawak Black Pepper
• 1 teaspoon salt
• 2 teaspoons olive oil
• 1 1/2 tablespoons garlic minced or crushed
• 1/4 cup lemon juice
• 1/4 cup chicken stock or broth (or dry white wine for extra flavour)*
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon fresh chopped parsley, plus extra for garnish
• Lemon slices for garnish

*If using a dry white wine instead of chicken stock/broth, suggest a Sauvignon Blanc, Chardonnay or Pinot Grigio.