pepper.
pluck ½-teaspoon thyme leaves from the 10grams of thyme and set aside to add to the onions a bit later. place the remaining thyme (stalks and all) in the roasting dish.
add the chicken, squeeze the lemon juice over the chicken, and rub the thyme, butter, salt, pepper, and garlic into the skin.
pop the crushed cloves under the skin above the thigh arrange evenly in the pan and place into the oven. set the time for 10 minutes.
melt the remaining butter in a frying pan until bubbly; add the onions, sugar, and a pinch of salt. cook the onions, gently over medium-low heat for 20-30 minutes, until soft, gently golden, and 