Leg meat is super popular for taste, being easy to cook and most thigh lovers will tell you the skin, crispy golden and delicious, is the best part of the bird.

Inspiration: To get the perfect golden skin, season generously with salt and pepper, use a heavy pan or cast-iron skillet, on high until it is smoking hot. Add the fillets skin side down and cook until golden, for 10 mins, turn over and cook for 2 mins on the flip side. Serve with a wedge of lemon, and with some steamed broccolini, easy and delicious.

Provenance: We partner with leading Victorian producers to supply our locally raised RSPCA Approved and free-range chicken.