8 chicken thighs with bone on and the skin trimmed
2 lemons, quartered
1 head of garlic
Abunch of tarragon
40g Lucy Bee Coconut Oil
Preheat the oven to 200C, 400F, gas mark 6.
Melt Lucy Bee Coconut Oil in a pan which will fit the chicken thighs.
Place the thighs, lemon, garlic and tarragon in the pan and pour the sherry over.
Bring this to the boil.
Place in the oven for 50 minutes then reduce the heat to 140C and cook for a further 50 minutes to an hour. You can turn oven down lower and cook for longer if you prefer as chicken thighs on the bone are best cooked slowly for a longer time.