Garlic and Herb Chicken

Garlic and Herb Chicken - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

Chicken thighs with Crispy Skin served on Mash

A very simple and quick to make, garlic and herb chicken recipe cooked in a pan. The chicken is juicy and the crispy skin will taste like a roast chicken. Best to use thighs but you could also use the chicken breast. Make sure the skin is on and any bones removed.

If using dried herbs, use thirty percent less than if using fresh. Try and use fresh parsley, as dried parsley has little flavour.

I like to serve mine on potato mash (see my recipe) but that’s optional, you could also serve it on sweet potato mash or any vegetable you like.

Enjoy Garlic and Herb Chicken Thighs today, it’s so easy!

Ingredients

4 chicken thighs, skin on deboned
½ tsp sage
1 tsp rosemary
1 tsp thyme
1-2 cloves of garlic
1 handful fresh Parsley
1 lemon (juiced)
Half cup olive oil
2 tbsp butter
Mashed potato (See my recipe)

Steps

Step 1
First, it’s best to get your herbs ready. Using the sage, rosemary and thyme, pick the leaves off the stems and chop finely. You can mix them and set aside. Do the same for the parsley but keep separate. Have your garlic cloves chopped or minced ready to use.
Step 2
Season your chicken thighs on both sides with salt and pepper.
Step 3
In a large pan on high heat, add the olive oil, Once the oil starts to shimmer, place the chicken thighs skin side down in the hot oil. Turn heat to medium and cook until golden brown. Add the chopped mixed herbs. Once nice and brown all over, tip out most of the fat and return to heat set to medium low.
Step 4
Add the butter and garlic. Flip chicken pieces over and mix pan juices well. Continue to cook the chicken in the butter for 5 minutes. Deglaze pan with lemon juice and mix well.
Step 5
If serving with mash, place it on warm serving plates now and add the chicken pieces skin side up.
Step 6
Add the parsley to the sauce and mix well. If you find the pan a little dry, add more butter and mix in the sauce until melted. Pour sauce around chicken not over the skin to keep it crispy.
Step 7
Any left over chicken necks, if you watched the video you know what to do.

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