CRISPY LEMON GARLIC BUTTER CHICKEN

• portioner: SERVES: 5
• aktiv tid: PREP: 10 MINUTES | COOK:
• total tid: 60 minutes

Ingredienser

5 x 250 g bone-in, skin-on chicken thighs

1 tbsp olive oil

½/ tsp salt*

¼ tsp black pepper

60 ml (¼ cup) chardonnay wine *2

1 lemon, cut into 8 wedges

3 tosp lemon juice

LEMON GARLIC BUTTER

75 g unsalted butter, softened

2 tsp finely grated garlic*

2 tsp finely minced parsley

½ tsp salt*

¼ tsp black pepper

1 tbsp lemon zest (1 large or 2 medium lemons)

Vejledning

Preheat the oven to 200°C (180°C fan).

Smear chicken - Mix all the lemon garlic butter ingredients together in a bowl. Loosen the chicken skin to create pockets. Smear about three-quarters of the butter under the skin, then smear the rest of the butter on the flesh (underside).

Prepare for baking - Place the chicken in a 23 x 33 cm roasting pan, skin-side up. Rub the Skin with olive oil and sprinkle evenly with salt and pepper. Pour the wine around the chicken, then scatter the lemon wedges around too.

Bake - Bake for 45-50 minutes or until the skin is golden and crispy.

Rest and serve - Transfer the chicken to a serving platter and let it rest for 5 minutes.

Meanwhile, stir the lemon juice into the pan juices, then either pour the sauce into a jug for serving, or around the chicken on the platter. Serve!

NOTES

1 Drumsticks will work too, though it's a bit trickier to smear the butter under the skin.

You could also use a whole chicken. Prepare it using this recipe, then follow the roasting temperature and times in Roast Chicken for Company on page 249.

2 Or any dry white wine or non-alcoholic white wine.

NOTES

1 Drumsticks will work too, though it's a bit trickier to You could also use a whole chicken. Prepare it using temperature and times in Roast Chicken for Compar

2 Or any dry white wine or non-alcoholic white wine.

LEFTOVERS Fridge 3 days, freezer 3 months.