Roast chilli chicken with coriander butter

Spreading flavoured butter under the skin before baking chicken is a simple way to dress it up while making the meat succulent and tasty.

50g butter

4-5 sprigs coriander, chopped (save a little for garnish) 4 chicken thighs (bone in, skin on)

4 cloves garlic, peeled and halved

1 tbsp chilli flakes (or more to taste)

2 whole bulbs garlic, halved horizontally (optional)

Heat oven to 180C.

Cut off 4 small knobs of butter and set aside. Mix coriander into remaining butter using a mortar and pestle.

Push coriander butter under skin on chicken. Place thighs in a roasting dish with half a garlic clove under each one, sprinkle with chilli flakes and salt to taste and pop the knobs of butter on top. Place garlic bulb halves in between chicken and add a little water to the base of the dish.

Roast for 45 minutes or until chicken juices run clear when meat is pierced in the thickest part. Baste chicken with pan juices once or twice during cooking to keep it moist. Sprinkle over reserved coriander and serve with roasted garlic. Serves 4