Lemon Garlic Chicken
In this I used boneless and skinless chicken thugs as that's what I had to hand but you can really use any cut of meat from the chicken that you like though bear in mind that cooking times will differ with different cuts of meat.
Lemon Garlic Chicken
In this I used boneless and skinless chicken thugs as that's what I had to hand but you can really use any cut of meat from the chicken that you like though bear in mind that cooking times will differ with different cuts of meat.
Open in Cookpad AppSteps
- 1
Preheat oven to 200c.
- 2
Heat olive oil in a large pan, one that is oven safe would be better, but I don't have a oven safe pan so transfering it into an oven dish after is also okay.
- 3
Season chicken with salt and pepper on both sides.
- 4
Place chicken in the pan and sear it for 4-5 minutes on each side or until golden brown.
- 5
Transfer chicken to a plate and reserve. Return the pan to a medium heat.
- 6
Add the onion, garlic and chilli to the pan and cook for about 3-5 minutes, until its softened. You can add a drizzle of olive oil if the pan is looking dry.
- 7
Next add the Thyme, you can just add the leaves but I chose to add it in on the springs. Season with salt and pepper if needed
- 8
Next juice the lemon removing any seeds and add to the pan and stir.
- 9
Add the chicken stock and spinach to the pan and stir. Bring mixture to a simmer and then return the chicken to the pan. Spoon over some of the liquid to help the chicken stay moist.
- 10
Place pan in oven or transfer contents into an oven safe dish uncovered and cook for 15-20 minutes or until the chicken is cooked through.
- 11
Serve sprinkled with some freshly chopped parsley.
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