Lemon Herb Butter Roasted Chicken

4 slices lemon (each cut 1cm thick)

1pc chicken breast/thigh (about 200g)

1 tbsp butter

1/4 teaspoon of salt and pepper 

Pinch of dried herbs

Season both sides of the chicken with salt and pepper. Leave to marinate for a few hours or overnight.

Preheat oven to 220°C. Line a baking tray with aluminium foil and grease with 1 tbsp oil/grease spray. 

Arrange lemon slices together in one layer and place a bit of butter on each slice before placing chicken on top. Sprinkle dried herbs and rub 1 tsp butter on the skin for extra crispiness. 

Bake for 25 minutes and serve hot with sautéed vegetables or with rice.

Tip: If you're unsure about whether the chicken is cooked or not, you can always make a slit in the chicken and check for any redness.

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