TAKE A BREAK

Preheat oven to 220° celsius. Take the chicken out and place on a baking tray lined with baking paper or a silicon sheet. Arrange the chicken in one layer, skin side up. Brush with the melted butter and pop in the oven.

Bake for 20 minutes then brush again with any leftover marinade or pan juices. Bake for another 20 minutes or so until the chicken is cooked through and the skin is brown and crispy. When they come out of the oven, cover with foil and let rest for ten minutes. Pour the pan juices into a small jug and serve generously over the chicken.

The chicken goes well with salad, steamed veggies, rice or the chickpea salad from last edition!