BUTTER-BASTED CHICKEN WITH PASTA SALAD
Prep time 5 mins Cooking time 25 mins Serves 4 4 chicken thighs, skin intact 150ml chilled butter, cut into small cubes
FOR THE PASTA SALAD:
150g pasta, cooked al dente andleft to cool 50g wild rocket ½ red onion, thinly sliced 1 small yellow pepper, seeded and diced 1 avocado, peeled and diced Olive oil, to drizzle Preheat the oven to 220°C. Place the chicken in a roasting dish. Gently lift the skin from one side of each piece to form a pocket. Place butter in the pocket, under the skin. Season with salt and pepper. Cover with foil and roast for 20 minutes. Remove the foil and grill for 5 minutes or until chicken is golden brown, basting often with the melting butter. Meanwhile, make the salad by tossing the pasta with the remaining ingredients and drizzle with olive oil.