Step 1: Preheat oven to 180°C.

Step 2: Peel the lemon with a vegetable peeler and cut it into thin strips.

Step 3: To prepare the chicken, simply cut through the thigh and drumstick bone to give two separate pieces.

Step 4: Place a medium non stick frying pan over medium-high heat, add one tablespoon of Olive Oil and fry off the red onion when translucent, remove from heat and set aside.

Step 5: Bring a separate pan to high heat, add two tablespoons of Olive Oil, and season marylands with sea salt and black pepper and seal on all sides.

Step 6: Then lay the onions, potatoes and marylands in an ovenproof dish; add the vinegar into the dish along with quince paste, lemon thyme, bay, rosemary, cinnamon and peelings of lemon.

Step 7: Pour Verjuice and stock over the chicken.

Step 8: Put in oven and cook for about 30 to 40 minutes, basting occasionally.

Step 9: Remove from oven and leave to rest for 10-15 minutes. If juices are runny pour into a saucepan and reduce. Serve.