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)
- 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.
- 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.
© DONNA HAY GROUP
