6 garlic cloves
4 small preserved or pickled lemons, halved
1 tbsp chopped fresh rosemary
4 sprigs fresh thyme
salt and freshly ground black pepper
1 tbsp olive oil
15²µ/½´Ç³ú butter
5-6 tbsp crème fraîche
1.5kg/3lb 5oz free-range chicken cut into 8 pieces