4 chicken thighs (approx. 100 g each)
2 cloves of garlic
1 lemon, the juice
1 bay leaf
2 tbsp of fresh finely chopped rosemary
sea salt, black pepper from the mill
2 tbsp olive oil
1 lemon for garnish
Put the chicken thighs in a bowl and cover with the chopped garlic, lemon juice, bay leaf, rosemary, salt and pepper and a drizzle of olive oil. Let them marinate in the refrigerator for 1 hour; turn them every now and then.
Cut the lemon into thin slices. Heat the rest of the oil in a large pan. Bake the chicken thighs with the lemon slices for about 10 minutes until the chicken is cooked. Turn them over from time to time.
Once they are cooked, put them with the lemon slices on the plates and drizzle them some cooking liquid.
Garnish with fresh rosemary and serve warm with some steamed or cooked vegetables.