Mix lemon juice and zest with ripped dill, chopped garlic, oil with buttermilk. Coat thighs in marinade, place in refrigerator and leave for a couple of hours or overnight if possible. Lay chicken legs on a lined baking tray and cook in oven set to 180?C/GM4 for 30-35 minutes, basting with excess marinade halfway through, until golden and crispy. Serve with garnish of lemon julienne and dill sprigs with cooked and charred mini corn cobs. Top tip: For a more charred effect and smoky flavour, finish thighs on a charcoal BBQ