3 tbsp light olive oil

8 small chicken thighs, skin on, bones removed


freshly ground black pepper

pinch good quality oregano

1 unwaxed lemon, juice and zest only

large handful of flatleaf parsley

To serve




Mix the lemon juice and zest with the herbs.  Marinade the thighs in the lemon and herb mixture for one or two hours.

Heat the oil in a large heavy-based frying pan. Season the chicken well and sprinkle over the oregano.

Place the thighs in the pan, skin side down and cook on a medium heat for approximately 20 minutes. Do not touch or turn over during this cooking time.

Turn the chicken over, and cook for a final 1-2 minutes. The skin should be golden and crisp. Remove the pan from the heat and leave the thighs to rest.

Serve with some quinoa and zucchini.

Recipe adapted from: Good Food

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