Pan Roasted Chicken with Lemon and Parsley

Serves 4-6

• 1 x 4lb chicken, jointed into eight pieces
• 1 tablespoon oil
• Salt and freshly ground black pepper
• 1 lemon
• Small bunch of parsley
• 110g (4oz) butter
• White wine

Preheat the oven to 180C (350F, Gas mark 4).

Season the chicken pieces and fry in the oil until evenly golden all over (use enough pans so the chicken fits in one layer).

Cut the lemon into four wedges, squeeze over the chicken and tuck the remaining lemon in among the chicken pieces. Dot the butter over the chicken and transfer to the oven and cook for 15-20 minutes.

Remove from the oven and if it looks a little dry put in a splash of white wine. Chop the parsley coarsely and scatter over the chicken, pushing it down into the juice.

Allow the dish to rest for 5 minutes before serving.