For a milder flavour, replace the chilli with two crushed garlic cloves.
Serves 4
50g (2oz) butter, softened
2 tbsp chopped fresh coriander, plus extra to garnish
1 mild green chilli, seeded and finely chopped
4 x 175g (6oz) part-boned chicken breasts, skin on
juice of ½ lemon
sea salt and freshly ground black pepper
Step one Preheat the oven to 200°C/400°F/gas 6. Place the butter in a bowl, beat in the fresh coriander and chopped green chilli and season.
Step two Make three 0.5cm (¼in) slashes on each chicken breast. Place in a roasting tin, skin-side up. Press the spiced butter into the slashes and squeeze over the lemon juice.
Step three Roast for 35–40 minutes until completely tender and the skin is crisp and golden. Garnish with coriander and serve.