Lemons feature regularly in Greek cuisine, where they partner well with olives, and herbs like rosemary, thyme, marjoram and bay. This dish, created out of these ingredients is simply delicious.

Ingredients

• 5-6 cloves garlic, mashed with salt to a paste
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon chopped fresh thyme
• handful currants, chopped
• grated rind and juice one lemon
• 3-4 tablespoons olive oil
• 2-3 tablespoons aniseed-flavoured spirit such as Pernod
• 4 bay leaves
• 4 chicken breasts, preferably with the skin on

To finish

• extra currants
• pomegranate arils

Method

1. Preheat the oven to 180-190 degrees Celsius.
2. Mix together the garlic, rosemary, thyme, currants, lemon rind and juice, olive oil and aniseed spirit.
3. Place the bay leaves in the bottom of a lasagna-style dish. Sit the chicken breast on top. Pour the marinade over the chicken and rub in. If you have a red onion to hand, slice up half of the onion and scatter over the chicken.
4. Bake in the preheated oven for 35 -40 minutes until the chicken is golden and cooked. Serve on pasta - I like lemon pasta- and garnish with the pomegranate arils and currants if using.