Serve these succulent roast chicken thighs on a bed of couscous drizzled with the lemony juices from the pan
Time: 1 hour 50 minutes
Olive oil for frying
6 chicken thighs
3 garlic cloves, mashed
125ml (½ cup) dry white wine
125ml (½ cup) chicken stock
Zest and juice of 1 lemon (use a vegetable peeler)
80ml (1/3 cup) mixed fresh herbs, chopped (sage, parsley and rosemary)
Salt and freshly ground black pepper
1) Pre-heat oven to 200°C.
2) In a large frying pan, heat the olive oil and fry the chicken until golden brown.
3) Remove from the pan and fry the garlic until soft. Add wine, stock, lemon zest, juice and herbs and bring to a boil.
4) Add the chicken, season and transfer to the oven to roast for 20-30 minutes until the juices run clear. Serve with couscous and a crunchy fresh salad.