Crisp the chicken skin first, then simply slam it in the oven and serve with a lemon-spiked butter bean mash and greens
Crisp the chicken skin on the hob first, then simply whack it in the oven and serve with lemon-spiked butter bean mash and greens
Trim off any excess fat and skin around the edges of the chicken thighs, leaving all the skin on top, then cut three deep slashes down to the bone in each thigh. Season the skin liberally with a teaspoon of sea salt in total, then set aside for five minutes. Meanwhile, make the butter bean mash. Put the olive oil, garlic and lemon zest in a large frying pan on a very low heat, and warm for three to four minutes – you’re not aiming to get any colour on the garlic.
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