|Preparation time:||20 minutes|
|Cooking time:||20 minutes|
- 12 boned chicken thighs
- Zest of 1 lemon
- 20ml olive oil
- Few sprigs of thyme
- Salt and freshly ground black pepper
For the sauce:
- 20g butter
- 1 garlic clove crushed
- Zest of 2 lemons
- 1 lemon cut into 6 wedges
- 100ml fresh lemon juice
- 300ml chicken stock
- 2 tsp arrowroot
Mix all main ingredients (not sauce) together and leave to marinade - preferably overnight.
Melt the butter in a pan and add the crushed garlic. Cook for a couple of minutes on a low heat without browning. Add the lemon zest, juice and chicken stock. Bring to the boil and simmer for 5 minutes.
Mix about 2 teaspoons of arrowroot with enough cold water to make a thin paste and add a little at a time to the sauce to thicken slightly. Set aside until required.
Pan fry the marinated chicken thighs in a little olive oil, a few at a time, until the skin is a delicious golden brown. Transfer to a baking tin and cook in a pre-heated oven at 160°c until the juices of the chicken run clear (about 15 minutes).
Pour over the fragrant garlicky sauce, along with the 6 lemon wedges and heat through. Serve with little new potatoes slicked with butter and baby vegetables or a green salad.