4 chicken legs
1 tsp thyme
3+3 garlic cloves
1 lime (1/2 lemon)
2 whole fennel
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
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.