A succulent chicken thigh pan-cooked in rich margarine, infused with garlic and a hint of lemon for a zesty, buttery main dish.
1. Season the chicken thigh with salt and pepper on both sides. 2. Heat margarine in a skillet over medium heat until melted and hot. 3. Add the chicken thigh skin-side down and cook for 6-7 minutes until golden brown. 4. Flip the chicken and add minced garlic to the pan. 5. Cook for another 6-7 minutes until the chicken is cooked through. 6. Drizzle lemon juice over the chicken and spoon the buttery garlic sauce from the pan over the top. 7. Garnish with fresh parsley if desired and serve hot.
1 chicken thigh (skin-on, bone-in) 1 tablespoon margarine 1 garlic clove, minced 1 teaspoon lemon juice Salt and pepper to taste Fresh parsley for garnish (optional)
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