Gently coat both sides of the chicken breasts in oil and a light dusting of sea salt.
Heat pan without oil. When it begins to smoke, place chicken breasts skin side down in the pan.
Cook chicken skin side down for 2 minutes, then turn it skin up and cook for 1 minute, ensuring the chicken is sealed and lightly brown.
Place pan into a pre-heated hot oven (220°C/425°F/Gas mark 7) for 10-12 minutes. Chicken should still be skin up, to allow it to crisp.
Take out and leave chicken to rest, in pan.
Plate up the chicken, skin up. Spoon sauce over just half of each breast, allowing the crispy skin to show.