This recipe honors my late ex-husband, Ken Millard, who excelled at pan-frying chicken. His influence inspired my first Roasting Tin book and continues in my cooking.
To achieve perfectly crispy chicken, you start in a cold pan skin side down, allowing the fat to render before finishing in a hot oven for a golden result.
The combination of lemon-spiked butter bean mash and greens elevates this weeknight dish, pairing beautifully with the pan-roasted chicken, making it a wonderful tribute to my husband.
This simple yet elegant recipe takes only 15 minutes of prep and 30 minutes of cooking, epitomizing how easy it is to create comforting meals that are rich in memories.
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