Uber Huber!: Chicken with parsley & lemon

I got this recipe from http://www.coles.com.au/. The 2 cities in Australia that hold memories for me are Sydney & Melbourne, in that order.

Though I've been to Sydney only once for about 2 weeks and was there alone, I met someone there who displayed extraordinary grace.

She owns an Asian bakery shop along Quay Street and is my church friend's elder sister. She offered me a buffet of breads & cakes everyday (no time limit) and I had the privilege to have her cook lamb chops for me right from the kitchen in her bakery. She asked her student part-timers in her bakery to bring me around the city & secretly passed them money to host me. When I said that I have never tried ... erm.. what's that donut brand again.. Crispy Kreme! Yes, Crispy Kreme. When I said that I have yet to try that, she bought a dozen for me the next day to choose from. Then she brought me some persimmons to eat in the backpackers' for she said they were very sweet & in season. She also offered to send me on local tours & I declined because I know she would insist on paying for it. She was very kind and giving, everything I wouldn't expect from someone I am meeting for the first time and hopefully, not the only time.

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Serving for 2:

4 chicken drumstick
Garlic, crushed
Parsley, finely chopped
1 lemon
2 tomatoes-on-the-vine, diced
1 avocado, diced
Extra virgin olive oil
Salt & freshly grounded black pepper to taste
Spaghetti

1] Combine garlic, parsley, lemon rind, some lemon juice and extra virgin olive oil. Pour half of these over the chicken and leave for 10 minutes or more.

2] Meanwhile, put the spaghetti to cook.

3] Combine the tomatoes, avocado, some lemon juice and olive oil. Season with some salt & freshly grounded black pepper.

4] Now, grill the chicken for about 20 to 30 minutes until its juice runs clear when cut into.

5] Then place the chicken on one side of the plate and drizzle the other half of parlsey sauce over chicken.

6] Twill spaghetti with a fork and place it on the other side of the plate. Top it off the avocado salad.

VOILA!