Garlic Chicken is as old as the hills and always a crowd pleaser. I marinate the Chicken Breasts in the juice of a Lemon and a good blog of Olive Oil five crushed Garlic Cloves and a tbsp of Dried Parsley for 24 hours.
All the cookbooks say two to three hours but the Chicken takes on a much stronger flavour with 24 hours and the Lemon juice acidity does break down the fibres to a greater degree.
The result is the most succulent Garlicy Chicken you have tasted. I simply sear on a scorching hot Griddle pan for a few minutes each side and put on a roasting tray spooning over the Marinade and place into a pre heated oven at 220c for 20 minutes.
It is both a Summer and Winter dish, I served just with Rocket and Tomatoes but equally great with Potatoes and Vegtables.
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