Massage gremolata mix into butter and you enrich it so that you can add a knob to a seared steak, or in this case a roasted chicken thigh, andtransform it into something heavenly.

Serve with boiled new potatoes and salad.

Ingredients - serves 6

6 generous chicken thighs, skin on
20g butter - melted
2 cloves of garlic, crushed and finely chopped
2 tbsp of finely chopped parsley
grated zest of 1 lemon
salt & pepper
100g unsalted butter

Method

Preheat the oven to 220°C
Score the thighs diagonally in a couple of places on the skin side with a sharp knife - a little way into thef flesh - then brush them with melted butter and sprinkle with salt and pepper. Place on a roasting tray and transfer to the hot oven. Roast for 30-35 minutes or until cooked - the skin should be crisp, golden and blistering.

While the chicken is cooking, loosely mix together the parsley, garlic and lemon zest and combine with the butter by folding and pressing it in with the blade of a large kitchen knife. When combined, roll the butter into a cylindrical shape so that you can cut discs from it - cut 6 so that one can be placed on top of each thigh as it leaves the oven where it will immediately melt down into the scored skin.