Pour over the chicken pieces and massage with your hands until well covered. To help retain moisture and flavour, and to give a neat finish, tie the legs together, hold cotton kitchen string under the legs and tailbone, pull up and cross the ends over to bring the legs together. Mix the thyme, garlic, lemon, olive oil, salt and pepper in a small bowl. Add the vinegar and thyme and continue cooking for about 1 minute. (Alternatively, use the side of a chef’s knife to smash it all together. No roasting tin with a rack? Cook on thinly sliced onions or potatoes to crisp up the underside. Add the onion, garlic, and mushrooms to the drippings in the pan and cook for about 1 minute over high heat. Combine the rosemary, thyme, garlic, salt, pepper, and olive oil in a mortar, and smash it all into a paste with the pestle. Remove and leave to rest for 15 minutes before carving. To check it's cooked through, pierce the thigh with a skewer - the juices should run clear. Roast for 1 hour and 35 minutes, until no pink meat is showing.Bring to a boil, then reduce heat, cover and simmer for 10-15 minutes until the chicken is cooked through and juices run clear.
Sprinkle the chicken with the crushed red pepper and season with salt and black pepper. Add thyme to mushroom/wine mixture in pan. Tie the legs together with string (see tip below) and season. Press a rosemary and thyme sprig on each chicken breast. Sprinkle a few thyme leaves on top and put the remaining sprigs inside the cavity with the garlic and lemon. Heat vegetable oil on medium-high heat in a large skillet. Choose a roasting tin with a rack and line with foil (see tip below). Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Preheat the oven to gas 5, 190 ☌, fan 170 ☌.
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