Preheat the oven to 220℃/428℉.
Add the chicken to a large bowl or in a large ovenproof dish and coat with half of the olive oil. In a small bowl, mix the seasonings together and use half to coat the drums and thighs with. If the chicken isn't already in the ovenproof dish then evenly spread the chicken in an ovenproof dish (skin side up) and bake for 30-35 minutes or until golden and crispy.
5 minutes before you're going to remove the chicken from the oven, place the remaining olive oil, seasoning mix, and 1-2 chopped birds eye chili in a small saucepan and bring to a medium heat. Sauté for 30 seconds-1 minute.
Add the cream and lemon juice and simmer on a medium heat until thickened. Remove the chicken from oven and pour over the warm cream mixture. Mix the cream with the chickens juices and continue baking for another 10-15 minutes until bubbly and golden. Note: if the chicken has released a significant amount of liquid during the first bake, then it's best to reduce the cream quite a bit so that your sauce isn't watery. If you'd like to thicken up the overall liquid, feel free to mix 1 1/2 tbsp corn starch and 1/4 cup water together and add to the cream before pouring it over the chicken. This'll help thicken up beautifully in the oven.
Garnish the chicken with chopped chili and fresh coriander. Enjoy!
