1kg chicken thigh fillets skinless
500ml vegetable stock
3 large lemons, juiced
30g fresh lemon thyme leaves
2 tsp garlic, minced
Preheat the oven to 180 °C
Add olive oil to a large frying pan and brown the chicken thighs.
Add to a large baking dish and add the garlic, lemon juice, vegetable stock and fresh thyme leaves.
Stir well and cover with foil. Bake covered for 2 to 3 hours until the chicken is cooked and soft to the touch.
Serve with mixed veggies and pour over the sauce the chicken is sitting in.