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15 minutes
20 minutes
35 minutes
- 4 garlic cloves, crushed
- 40.00 ml drained capers, finely chopped
- 4 anchovies, finely chopped (optional)
- 20.00 ml finely chopped fresh rosemary
- 1kg chicken thigh
- Steamed baby chat potatoes, to serve
- Salad leaves, to serve
- In a large bowl, mix together minced garlic, capers, anchovies (if preferred), fresh rosemary, and olive oil.
- Score each chicken thigh with 4 deep slits and generously coat them with the aromatic garlic mixture.
- Preheat a large frying pan over medium-high heat. Sear the chicken in batches for 4 to 5 minutes per side until golden brown and fully cooked.
- Present the chicken alongside a side of roasted potatoes and a fresh salad of mixed greens.
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