Recipe makes 3 servings
Ingredients:
For the marinade:
1.3 lb (600g) boneless chicken thighs with skin on
3 Tbsp olive oil
5 garlic cloves, finely minced or grated
1 Tbsp lemon juice (or apple cider vinegar)
1 tsp Dijon mustard
1 tsp dried oregano
½ tsp dried thyme
½ tsp rosemary (fresh or dried, finely chopped)
½ tsp smoked paprika
Salt and freshly ground black pepper to taste
Optional: a pinch of chili flakes
Other:
1 tbsp olive oil (for the pan)
6-8 spring onions, chopped
1 tbsp fresh parsley, chopped
Instructions:
In a bowl, combine olive oil, garlic, lemon juice, mustard, herbs, paprika, salt, and pepper. Add the chicken thighs and coat them thoroughly.
Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge.
The longer the marinade rests, the deeper the garlic-herb flavor.
Preheat a heavy skillet or cast-iron pan over medium-high heat. Add 1 Tbsp olive oil.
Place the thighs skin side down and sear 6-8 minutes until the skin is golden and crisp. Flip and cook for another 6-8 minutes on the other side until the meat is cooked through.
Transfer the prepared chicken to plates. Garnish with spring onions and parsley. Optionally, add a few drops of lemon juice and serve immediately.
Nutritional breakdown per serving (3 servings)
618 Calories
40.6g Protein
50.1g Fat
0.6g Fiber
3.5g Total Carbs
2.9g NET Carbs
