Pan-Fried Garlic Butter Chicken Thighs
with Chips and Tomato Salad
- Sulphites
These Pan-Fried Garlic Butter Chicken Thighs are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
450
Potatoes
1
Lemon & Herb Seasoning
2
Garlic Clove
1
Echalion Shallot
1
Flat Leaf Parsley
1
Medium Tomato
30
Cider Vinegar
(Contains: Sulphites)
4
British Chicken Thighs
10
Chicken Stock Paste
20
Wild Rocket
Not included in your delivery
½
Sugar for the Dressing
100
Water
30
Butter for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the lemon & herb seasoning, add a pinch of salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press). Halve, peel, and chop the shallot into small pieces.
Roughly chop the parsley (stalks and all).
Cut the tomato into 1cm chunks.
Add the tomato chunks to a medium bowl with half the cider vinegar, a drizzle of oil and the sugar for the dressing (see pantry for amount). Season with salt and pepper. Set aside for now.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the chicken has finished cooking, transfer to a plate and cover with foil to rest.
Return the (now empty) frying pan with a drizzle of oil (if needed) on medium heat.
Add the shallot and cook until softened, 4-5 mins. Stir in the garlic and cook for 30 secs.
Pour the remaining cider vinegar into the pan and allow it to evaporate, 30 secs. Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 1-2 mins.
Stir through the butter and parsley until the butter is melted. Simmer until the sauce is thickened, 2-3 mins.
Just before you are ready to serve, toss the rocket through the dressing.
Share the chicken between your plates. Spoon over the buttery sauce.
Serve with your chips and salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The garlic butter sauce is a clear highlight, with many finding it rich and satisfying. Some felt the dish needed more garlic, and a few found the overall flavour milder than expected.
- Ease of prep: Straightforward to cook once the prep is done, though some found the combination of sauce, chips, and salad a little involved for a weeknight meal.
- Suggestions: Add extra garlic to the sauce if you prefer a bolder flavour, and reduce the cider vinegar slightly — using one portion across both the dressing and sauce may help balance the acidity. If olive oil is used for the chips, a neutral oil such as sunflower may help them crisp up and release more easily from the tray.
- Next-day meals: Some found the chicken portions on the smaller side, so adding an extra thigh or two is worth considering if cooking for hungrier appetites.
- Customisation: Cooking the potatoes in an air fryer works well as an alternative to the oven, and swapping the rocket salad for steamed or roasted vegetables suits those who prefer a heartier side.
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