Ingredients

Method

• 5 x 250 g bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• ½ tsp cooking salt
• ¼ tsp black pepper
• ¼ cup (60 ml) chardonnay wine
• 1 lemon, cut into 8 wedges
• 3 tbsp lemon juice
For the lemon garlic butter:
• 75 g unsalted butter, softened
• 2 tsp finely grated garlic
• 2 tsp finely minced parsley
• ½ tsp cooking salt
• ¼ tsp black pepper
• 1 tbsp lemon zest (1 large or 2 medium lemons)

Method

Ingredients

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

2. 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).

3. 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.

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

5. 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!

Cook notes: Drumsticks will work too, though it’s a bit trickier to smear the butter under the skin. You could also use a whole chicken.

LEFTOVERS: Fridge 3 days, freezer 3 months.

Find more chicken thigh recipes here

Extracted with permission from 'Recipetin Eats: Tonight' by Nagi Maehashi. Published by Macmillan Australia. Retail price: R699. Photography by Nagi Maehashi.