- 10g flat leaf parsley
- 1 large garlic clove
- 3 tbsp unsalted butter, room temperature
- 1 lemon
- 2 skin-on chicken breasts
- A glass of white wine (optional)
Prep: 10 mins + freezing | Cook: 20 mins
1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Finely chop the parsley, leaves and stalks. Peel and finely chop the garlic. Mash both together with 2 tbsp of the butter and the finely grated zest from the lemon. Season with a good pinch of salt and pepper. Put the butter onto a piece of baking paper, and then roll it up into a short cylinder. Freeze for 15 mins, then slice into rounds.
2. Use a pairing knife to cut open a small pocket in the fattest part of each chicken breast. Carefully insert half the garlic butter into the pockets.
3. Season the chicken breast with salt and pepper all over. Heat a dry frying pan on the stove (no oil needed just yet). Loosen the skin from the meat to create a small pocket. Slip the remaining butter under the skin.
4. Rub the chicken with 2-3 tsp olive oil. Season with salt and pepper. When the pan is hot, place the chicken breasts in the pan, skin-side-down. Do not touch or move the chicken for about 3 mins, or till the skin has a nice golden crust.
5. Transfer the chicken breasts to a baking tray, skin-side -up, and put them in the oven for 15 mins. After 15 mins, poke the chicken with a fork to see if the juices run clear, or leave your fork in for 30 seconds and test it on your hand to see if it's hot. If the juices are still a bit pink, cook for another 5 mins and check again.
6. Remove from the oven and let the chicken breasts rest for 10 mins, loosely covered with foil. This helps finish cooking the chicken and means the juices won't run out when you cut into them.
7. Serve the chicken kievs with wedges of the lemon you zested, mashed root veg and buttered greens.
8. Optional, But Amazing
Use wine to deglaze the pan you used on the stove to make a sauce. Just pour in enough wine till the bottom of the pan is covered, then cook on medium till you can drag a spoon through the sauce and see the bottom of the pan for a couple of secs. Add salt and pepper to taste.