Rosemary, thyme & garlic chicken

SERVES: 4

TIME: 30 minutes (not including marinading time)

You can use any cut of chicken: skin on or off, bone-in or not, skin or skinless, trimmed of excess fat or not. To get the best flavour, marinate overnight.

INGREDIENTS

4-5 chicken thighs (200-250g)

2 tbsp lemon zest

⅓ cup lemon juice, fresh squeezed

4 cloves garlic, minced

2 tbsp fresh chopped thyme (or 2 tsp dried) 1 tbsp fresh chopped rosemary

1 tsp salt

1 tsp black pepper

2-3 tbsp butter or oil

METHOD

1

Use the tip of a sharp knife to slice each thigh into 2-3 pieces, about 1cm thick. This helps the marinade to penetrate into the flesh.

2

Add the lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper to a small bowl, and whisk to make the marinade.

3

Place the chicken pieces into the marinade and mix until the chicken is well coated. Leave in the fridge for at least an hour, but ideally overnight.

4

Add the butter or oil to a large frypan. Remove the chicken from the marinade and place in a single layer in the pan. Cook for 10-15 minutes, or until the chicken is cooked through. Baste the chicken with the marinade while cooking to keep it moist.