Gremolata is a devilishly simple mixture of chopped garlic, chopped parsley and finely grated lemon zest devised by the Italians. Sprinkle this over any dish slow-cooked in tomatoes - such as Osso Bucco - and it lifts it to giddy heights. Massage gremolata mix into butter and you enrich it so that you can add a knob to a seared steak, or in this case a roasted chicken thigh, andtransform it into something heavenly.

Serve with boiled new potatoes and salad.

Ingredients - serves 6

6 chicken thighs
20g butter - melted
2cloves of garlic, crushed and finely chopped
2 tbsp of finely chopped parsley
grated zest of 1 lemon
salt & pepper
100g unsalted butter

Method

1 Preheat the oven to 220°C
Brush the chicken thighs with melted butter on the skin side and sprinkle with salt and pepper. Place on a roasting tray and transfer to the hot oven. Roast for 30-35 minutes or until cooked - the skin should be crisp, golden and blistering.

2 While the chicken is cooking, loosely mix together the parsley, garlic and lemon zest and combine with the butter by folding and pressing it in with the blade of a large kitchen knife. When combined, roll the butter into a cylindrical shape so that you can cut discs from it - cut 6 so that one can be placed on top of each thigh as it leaves the oven.