Tonight we had lemon and garlic chicken with a side of cous cous. It was quite tasty!

Recipe:

Chicken thighs
Flour
olive oil
fresh oregano
garlic (I used jar stuff)
chicken stock
lemon x2

Coat chicken with flour and brown in a pan with olive oil, transfer to a oven dish.
Make up 125ml of chicken stock, add juice of on lemon. Quarter remaining lemon.
Arrange lemon quarters, oregano and garlic around the chicken. Season with salt and pepper.
Pour stock over. Bake for 30 minutes covered at 200’C, uncover and brown for 15 minutes.
Serve with cous cous, rice, salad, pasta, whatever takes your fancy.

Hint: We found the lemon rind gave the chicken a slightly bitter taste. I would recommend taking the lemons out after 15 minutes, or adding them in the final 15 minutes.