Method

1. Marinate the chicken with half the thyme, lemon juice and lemon peel for 1hour.

2. Preheat the oven to 200C/gas mark 6. Remove and drain the excess marinade, then wrap thighs in the pancetta. Place onto a roasting tray cook for 25 minutes.

3. Meanwhile, blanch the carrots, salsify and celeriac in salted boiling water. Remove when almost cooked – the vegetables should not be too soft. Drain in a colander. Mix in a large bowl with the remaining thyme, garlic, olive oil and seasoning, then place into a roasting dish with a little more olive oil and cover with foil. Place in the oven for 15 minutes. Remove the foil, then place back in the oven for a further 5 minutes for the vegetables to colour.

4. Serve the chicken with the roasted vegetables.