Lemon and Thyme Pan-Fried Chicken Thighs
Ingredients
- 600 g boneless skinless chicken thighs
- 1 lemon
- 10 g fresh thyme
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt and black pepper
Nutrition (per serving)
- Calories
- 295 kcal
- Protein
- 28.4 g
- Carbohydrate
- 1.9 g
- of which sugars
- 0.7 g
- Fat
- 19 g
- of which saturates
- 4.4 g
- Fibre
- 1.8 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the chicken thighs dry and season well with salt, pepper and smoked paprika.
- 2
Heat the olive oil in a large frying pan over a high heat.
- 3
Add the chicken and cook for 5-6 minutes on the first side without moving until deeply golden.
- 4
Flip the thighs, add the crushed garlic cloves and thyme sprigs to the pan and cook for a further 5 minutes.
- 5
Squeeze over the lemon juice, letting it sizzle and deglaze any sticky bits.
- 6
Rest for 2 minutes before serving with a simple green salad or flatbreads.
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