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
This recipe is in memory of my late ex-husband, the academic Ken Millard, who used to pan-fry chicken par excellence and who gave me the idea for the first Roasting Tin book. This is the version I made for our honeymoon in Paris, adding rosemary, garlic and lemon, and using the same trick as for crisp-skinned duck: you start off the chicken skin side down in a cold pan on the hob, then flip it over and finish in a hot oven. It’s an easy weeknight dish, and works beautifully with the lemon-spiked butter bean mash and greens. A great dish for a wonderful man. Continue reading…
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