Roasted chicken thighs with garlic, lemon, anchovies and greens. Photograph: Harry Weir Sat Jun 20 2026 - 04:52Serves: 2Course: DinnerCooking Time: 25 minsPrep Time: 10 minsIngredients4 chicken thighsSea saltBlack pepper3tbs olive oil15g butter3 cloves garlic1 tin anchovies1tsp chilli flakesJuice of half a lemon100g spinach leaves100g kale leavesPreheat the oven to 180 degrees. Season the chicken thighs well with salt and pepper and set aside. Place an ovenproof frying pan on the heat and add the oil and butter. Crush the garlic and add to the pan along with half the tin of anchovies and the chilli. Cook over a medium heat for three to four minutes until the anchovies have broken up and the garlic is golden brown, then add in the chicken thighs, skin side down. Cook for five minutes, until browned on the skin side, then turn the thighs over and place the pan in the oven to cook for eight to 10 minutes until the chicken is cooked through. Remove the pan from the oven and place the chicken thighs on a plate, then place the same pan back on the heat. Add the lemon juice, spinach and kale and cook in the pan for two minutes until the greens have wilted. Scrape up any bits from the base of the pan with a wooden spoon and stir through the greens. Then add the chicken thighs back in the pan and cook in the wilted greens, oil and lemon juice for one minute, then remove the pan from the heat. Garnish with the remaining half tin of anchovies and lemon zest.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.