Pick and mince <quantity>1<unit>bunch</unit></quantity> of lemon thyme. Add to bowl

Trim and mince <quantity>1<unit>bunch</unit></quantity> of marjoram. Add to bowl

Trim and mince <quantity>½<unit>bunch</unit></quantity> of tarragon. Add to minced herbs

Trim and mince <quantity>½<unit>bunch</unit></quantity> of oregano. Add to minced herbs

Pick and mince <quantity>½<unit>bunch</unit></quantity> of rosemary. Add to minced herbs

Mince <quantity>½<unit>bunch</unit></quantity> of parsley. Add to minced herbs

Cut <quantity>1</quantity> lemon in half

Add zest of <quantity>1⁄2</quantity> lemon

Squeeze juice from <quantity>1</quantity> lemon

Add <quantity>½<unit>cup</unit></quantity> of olive oil

Add salt to taste. Stir to combine and it's ready

Season <quantity>2</quantity> deboned chicken legs with salt to taste

Drizzle <quantity>1<unit>tbsp</unit></quantity> of olive oil in a cold pan

Place chicken legs skin-side down

Press chicken legs with heavy weight. Cook on medium heat until skin is golden and crispy. Flip

Add <quantity>2<unit>tbsp</unit></quantity> of butter. Baste chicken legs until cooked through

Rest chicken legs for 5m

Slice the chicken

Plate <quantity>2<unit>tbsp</unit></quantity> of Chimichurri

Plate sliced chicken leg. The brick chicken with cimichurri is ready

Dig in!