3 tbsp thyme, chopped
6 boned chicken breasts or thighs
salt and crushed black pepper
1 tbsp garlic infused oil
small bunch parsley, chopped
Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken.
Season and griddle for 8-10 minutes until properly cooked through.
Meanwhile mix the garlic, parsley and butter together.
When the chicken is cooked, add the flavoured garlic oil and reduce the heat.
Cut the lemon in half and squeeze the juice over the chicken.
Serve the chicken pieces with the pan juices spooned over the top
Recipe from Good Food magazine