Roasted chicken espetadas with lemon, butter and herbs

The classic combination of chicken, butter, lemon, and herbs is timeless. Choose deboned chicken thighs with skin on them for juicy, crispy results. Baste generously and serve warm, whether cooked in the oven or over fire. This dish perfectly pairs with Spier Seaward Chardonnay, crafted from grapes handpicked in the breezy Tygerberg Hills.

The wine’s citrus-dominated flavours, rounded out by creamy vanilla notes from light oak ageing, complement the chicken’s herby, buttery profile. Its elegant structure enhances the dish without overpowering it, while the crisp acidity cuts through the richness. Perfect for dinner parties!

Ingredients

• 1.5 kg deboned chicken thighs, preferably with skins on
• 125 g butter
• Juice and finely grated rind of 2 medium lemons
• A handful of thyme leaves, stalks discarded, chopped
• A handful of sage leaves, finely chopped
• A handful of parsley, finely chopped
• Salt and pepper, to taste

Method

1. Skewer the thighs onto sturdy skewers of your choice, preferably ones that won’t let the meat slip or turn easily (note: fill the skewers generously – you’ll remove the chicken from the skewers to serve multiple people after cooking).
2. Arrange the skin sides to show on one side.
3. Preheat the oven to 200°C.
4. In a small saucepan over the hob, melt the butter, then add the lemon juice and rind and chopped herbs.
5. Stir and remove from the heat (don’t let it boil).
6. Season generously with salt and pepper, then use a pastry brush to liberally brush the marinade.
7. Place the skewers with chicken skin sides up on a small oven rack and place them over a baking tray that is lined with baking paper or foil.
8. Roast at 200°C for about 25 minutes or until golden brown on the outside and still juicy on the inside.
9. Serve warm with roasted potato wedges and mayonnaise for dipping.