•  1 teaspoon chilli flakes
•  1 teaspoon ground fennel or coriander
•  2 tablespoons chopped flat-leaf parsley leaves
•  2 tablespoons olive oil
•  sea salt and cracked black pepper
•  4 chicken breast fillets, skin on
•  steamed green beans, to serve

  Preheat oven to 200ºC (390ºF). Place the chilli, fennel, parsley, oil, salt and pepper in a bowl and mix well to combine. Brush the chicken with the chilli mixture, place in a baking dish, skin-side down, and roast for 10 minutes. Turn the chicken and roast for a further 5 minutes. Serve with steamed green beans. Serves 4.