•  1 head garlic
•  1 teaspoon olive oil
•  80g butter, softened
•  4 chicken breasts with part wing bone, no skin
•  sea salt and cracked black pepper

  Preheat the oven to 180°C (355°F). Cut the top off the garlic and drizzle with the oil. Wrap the garlic in foil, place on a baking tray and bake for 30 minutes or until the garlic is soft. Allow to cool slightly, then squeeze the garlic cloves from the skin. Combine the garlic and butter. Make a small hole between the skin and the flesh of the chicken and spoon the garlic butter under the skin of each chicken breast. Use your fingers to spread the butter over all the flesh. Sprinkle the chicken with the salt and pepper. Heat a frying pan over high heat. Add the chicken, skin-side down, and cook for 2 minutes or until golden. Turn and cook for 1 minute or until golden. Place the chicken on a baking tray lined with non-stick baking paper and bake for 8–10 minutes or until cooked through. Serve with salsa verde potatoes. Serves 4.