Nigel Slater’s recipe for pan-fried chicken with thyme and lemon

A succulent, juicy, herby take on a comforting classic

Ask the butcher to bone 4 chicken legs for you. (Should you prefer to do it yourself, see my note below, it may help.)

Peel and very finely slice 3 cloves of garlic. Heat 4 tbsp of oil in a wide sauté pan …read more

Source:: Food & Drink – the guardian