sage and chilli chicken

  • 40g butter, softened
  • 2 teaspoons chopped sage 
  • ½ teaspoon chilli flakes 
  • 1 clove garlic, crushed 
  • sea salt and cracked black pepper 
  • 2 chicken marylands (drumstick and thigh attached)
  1. Preheat oven to 220ºC. Place the butter, sage, chilli, garlic, salt and pepper in a bowl and mix well to combine. Gently loosen the chicken skin and push the butter under using your fingers. 
  2. Place on a baking tray and roast for 20–25 minutes until golden and chicken is cooked through. Serve with baby spinach leaves and steamed green beans. Serves 2.

 

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