Ingredients

· Salt and pepper, freshly cracked

· 10-16 skin-on chicken drumsticks

· 1 tbsp olive oil

· 4 tbsp butter

· 3 garlic cloves, finely chopped

· Zest of 1 lemon, plus 1tbsp lemon juice

· 2 tbsp parsley, chopped

Method

Generously season the drumsticks with salt and pepper, and let them sit at room temperature for about 30 minutes. Then pat dry the drumsticks just before cooking. Heat a 12-inch, heavy-bottomed skillet (preferably not non-stick) over medium-high flame. Add in oil and half the butter. When the butter is foaming, brown the drumsticks on all sides in batches and transfer the browned drumsticks to a plate. Reduce the heat to medium-low, add all the drumsticks back to the skillet, cover with the lid and cook for 20-25 minutes, rearranging them every five to 10 minutes for even cooking. Remove the lid and add the remaining butter, garlic, lemon zest and lemon juice. Gently toss to coat the drumsticks. Take the skillet off the heat and leave the flavours to infuse for a few minutes (this also allows the chicken to rest). Sprinkle with parsley and serve hot.