Serves 4
4 chicken portions 2 oz (50g) butter
salt and freshly milled pepper
4 lean bacon rashers juice of 1/2 lemon
Trim the chicken portions. Heat the grill to moderate and lightly grease the grill-pan rack. Melt the butter in a saucepan over low heat. Place the chicken on the grill-pan rack, skin side down (bone towards the grill conducts heat more quickly), brush with melted butter and season with salt and pepper.
Place the grill pan at least 3 inches (7.5cm) below the heat and grill the chicken portions for 10 minutes, then turn the chicken, baste with butter, and grill for a further 10-15 minutes. Trim the bacon rashers and grill alongside chicken for the last 3-5 minutes cooking time. Increase the heat towards the end of cooking time if you like a crisp chicken skin and crisp bacon. The chicken is cooked if the juices run clear when the meat is pierced in the thickest part with the tip of a knife. Squeeze lemon juice over chicken portions and serve with grilled bacon rashers.