Slice the chicken in half through the spine and through the breast so that you have 2 pieces.
Remove excess bones from the chicken, cutting out the spine and ribs.
Slice half the wing off and chop the drumstick bone in half.
Place trimmed ½ chicken in marinade - combined roasted garlic with lemon thyme and oil.
Marinate overnight to allow flavours to infuse into the chicken meat.
Heat pan and add a small amount of vegetable oil.
Seal the chicken for roughly 4 minutes on both sides and place into a preheated oven at 180°C for 30 minutes or until cooked.
Serve with roasted chat potatoes, button mushrooms and golden shallots with steamed broccolini, quince paste and jus.