Bring out the unique essence of garlic in this chicken recipe and balance it with lemon for an appetising, one-of-a-kind combination. Served with a side of crisp green salad or beans, this could be your next favourite speedy weeknight recipe.
- 6 chicken thigh fillets (1.2 kg)
- 3 clove garlic
- 1 medium lemon (140 g)
- 2 tbsps coarsely chopped fresh flat-leaf parsley
- 1 tbsp water
Halve chicken fillets. Cook chicken in heated oiled large frying pan.
Meanwhile, crush garlic. Finely grate 2 tsps rind from lemon. Squeeze 2 tbsps juice from lemon.
Add garlic, rind, juice, parsley and the water to pan. Turn chicken to coat; season to taste.