Bring a small pan of water to the boil. Smash the garlic bulb into individual cloves and boil them with the skin on for 15 mins. Drain through a sieve and allow to cool. Peel the husks from the garlic and mash the cloves in a mixing bowl. Add the parsley, followed by olive oil, lemon juice, salt and pepper and mix well.
Lay the chicken in portions on a chopping board, skin side down. Stuff the garlic and parsley between the meat and the skin of the breast and leg of each piece of chicken. Place on a baking tray and put in the fridge until ready to cook.
To cook the chicken, place on a hot griddle pan for 7-10 mins each side. Serve with a wedge of lemon, and green beans.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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