Lemon and Thyme Pan-Fried Chicken Thighs

Ingredients

• 600 g boneless skinless chicken thighs
• 1 lemon
• 10 g fresh thyme
• 3 clove garlic cloves
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt and black pepper

Method

1. 1

   Pat the chicken thighs dry and season well with salt, pepper and smoked paprika.

2. 2

   Heat the olive oil in a large frying pan over a high heat.

3. 3

   Add the chicken and cook for 5-6 minutes on the first side without moving until deeply golden.

4. 4

   Flip the thighs, add the crushed garlic cloves and thyme sprigs to the pan and cook for a further 5 minutes.

5. 5

   Squeeze over the lemon juice, letting it sizzle and deglaze any sticky bits.

6. 6

   Rest for 2 minutes before serving with a simple green salad or flatbreads.