There’s nothing quite like a garlicky chicken leg to lift a midweek dinner, especially when it’s smothered in a tangy, salty lemon-anchovy sauce. This simple, flavour-packed chicken leg recipe proves you don’t need a tray full of meat to enjoy a restaurant-quality meal at home — perfect for a cosy night in, a solo dinner, or a treat-yourself midweek feast.

Garlicky Chicken Leg

Ingredients (serves 1)

1 chicken leg (thigh + drumstick)

½ teaspoon coarse sea salt

Freshly ground black pepper

2 garlic cloves, smashed and peeled (1 minced, set aside)

2 tablespoons extra-virgin olive oil

2–3 anchovy fillets in oil

1 teaspoon drained capers, patted dry

A few slices of fresh red chilli (adjust to taste)

½ lemon

Fresh chopped parsley, for serving

Method

Prep the chicken
Season your chicken leg generously with salt and pepper. Let it rest while you make the sauce.

Make the anchovy-garlic oil
In a small, ovenproof skillet over medium-high heat, warm the olive oil. Add the 2 smashed garlic cloves, anchovies, capers, and chilli. Stir with a wooden spoon to break up the anchovies. Cook until the garlic starts to brown at the edges and the anchovies dissolve in the oil - about 3–5 minutes.

Brown the chicken
Nestle the chicken leg into the pan, skin side down. Let it brown beautifully for 5–7 minutes. Flip the leg over, then transfer the skillet to a preheated oven at 180°C. Roast for another 10–15 minutes, until the chicken is cooked through.

Finish the sauce
Carefully take the chicken out (the pan handle is hot!). Return the skillet to the hob. Add the minced garlic and the juice of half a lemon. Give it a quick 30-second sizzle, scraping up all those lovely browned bits from the bottom of the pan. Pop the chicken back in for another 15–30 seconds so it soaks up all that garlicky, lemony goodness.

Serve
Transfer your chicken leg to a plate or small platter. Squeeze the remaining lemon half over it, sprinkle generously with chopped parsley, and dig in!

Notes from The Flexible Chef

Spice level: Adjust the fresh chilli to taste — you can leave it out if you prefer mild.

Pan choice: A small, ovenproof skillet works best, but any ovenproof dish will do.

Serving suggestion: Perfect with a little crusty bread to mop up the sauce, or alongside some steamed greens or rice.

This garlicky chicken recipe is part of my easy chicken dinner ideas collection — a complete guide to cooking every cut, every style, from Casa Adora and the road. Wonky photos, proper chicken, genuine adventures — The Flexible Chef.