- Butter – 4 tbsp, softened
- Zest and juice of one lemon
- Parsley, 1 tbsp, dried
- Red chilli Flakes – 1 tbsp
- Chicken Breasts and legs – 4, with skin
- Onion – 2, large, sliced
- Garlic Paste – 1 tbsp
- Salt and pepper, as required
Mix about two-third of the butter with the lemon zest and half the juice, parsley, chilli flakes, salt and pepper.
Lift the chicken skin slightly away from the chicken pieces, spread the flavored butter under the skin, then stretch the skin back over.
Chill up in the refrigerator for 2-3 hour.
Heat oven to 220 degree C. Heat the remaining butter in a pan and pan fry the chicken until starting to brown.
Add the onion and garlic and fry for a minute.
Place the chicken, skin side up in a oven proof dish.
Blend it in a blender. Your butter sauce is ready.
Cut the chicken into slices. Spoon the sauce over the chicken and serve hot.