Wash and pat dry 8 large, boned chicken thighs. Mix 1 tbsp. grated lemon rind with 2 crushed garlic cloves, 2 tbsp chopped parsley, sea salt and pepper, and rub into the inside of each thigh. Roll up and wrap in slices of pancetta or thin bacon. Bake at 180°C/Gas 4 for 45 minutes or until tender. Serve on buttered sweetcorn.