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Ingredients requirements Lemon Garlic Chicken:
- Give 2 tbsp of olive oil
- Provide 900 g of boneless, skinless chicken thighs
- Give to taste Salt
- Give to taste of Black pepper
- Take 1 for small yellow onion, peeled and diced
- Get 4 - garlic cloves, peeled and diced
- You need 6 springs of fresh thyme
- Provide 1 for large lemon juice
- Take 1.5 cups - chicken stock
- Get 4 cups of fresh spinach, roughly chopped
- Get 1 tbsp - Chopped parsley
- You need 1 for fresh chilli, sliced (optional)
Lemon Garlic Chicken start cooking:
- Preheat oven to 200c.
- 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.
- Season chicken with salt and pepper on both sides.
- Place chicken in the pan and sear it for 4-5 minutes on each side or until golden brown.
- Transfer chicken to a plate and reserve. Return the pan to a medium heat.
- 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.
- 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
- Next juice the lemon removing any seeds and add to the pan and stir.
- 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.
- 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.
- Serve sprinkled with some freshly chopped parsley.
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