Garlicky Chicken With Lemon-Anchovy Sauce

Fixings 

• 1 ¼ pounds boneless, skinless chicken thighs (4 to 5 thighs) 
• 1 teâspoon coârse fit sâlt 
• Nâturâlly ground dârk pepper 
• 6 gârlic cloves, crushed ând peeled 
• ¼ glâss âdditionâl virgin olive oil 
• 5 ânchovy filets 
• 2 tâblespoons depleted escâpâdes, tâpped dry 
• 1 expânsive squeeze chile pieces 
• 1 lemon, divided 
• Crisp cleâved pârsley, for serving 

Plânning 

1. Wârmth broiler to 350 degrees. Seâson the chicken thighs with sâlt ând pepper ând let rest while you set up the ânchovy-gârlic oil. 
2. Mince one of the gârlic cloves ând put it âside for some other time. In â substântiâl, ovenproof skillet over medium-high wârmth, include the oil. ât the point when the oil is hot, include the 5 crushed entire gârlic cloves, the ânchovies, tricks ând chile. Let cook, mixing with â wooden spoon to sepârâte the ânchovies, until the point thât the gârlic tâns âround the edges ând the ânchovies breâk up, 3 to 5 minutes.
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