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In a medium bowl, combine the chicken, oil, minced garlic, juice from half the lemon and chopped herbs. Give it a pinch of salt and stir to coat. Let this marinate at least an hour, if you can. Shoot, it can go all day if you can squeeze it!
Heat a wide skillet over medium high. Using tongs, arrange the chicken thighs in the pan. You won’t use all the garlicky marinade YET, but we will in a little bit. Sear the chicken on one side for six minutes. Flip and sear another six minutes. Then flip again and go another two minutes. You just want nice browning all over. Then add the milk, stock and remaining garlicky marinade to the skillet. Stir it all together and simmer on a low heat.
In the meantime, bring a large pot of salted water to a boil. Add the spaghetti and cook until it reaches just shy of al dente, according to package directions. Tong the spaghetti over to the sauce and let it finish cooking in the skillet. The longer the pasta sits, the more it absorbs the sauce.
Off the heat, garnish with extra lemon juice and parmesan cheese! And parsley. Add parsley.
Serves four!