Cooking the chicken with the skin on helps keep the meat moist and tender.
Serves: 4
INGREDIENTS
4 single chicken breasts, skin on
3 tablespoons olive oil
2 cloves garlic, crushed
finely grated zest and 1 tablespoon lemon juice
¼ cup packed basil leaves, chopped finely
sea salt and ground pepper
Salad
200 grams green beans
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon wholegrain mustard
1 clove garlic, crushed
2 medium zucchini, julienned
¼ cup thinly sliced sun-dried tomatoes
small handful basil leaves, ripped
METHOD
Preheat the oven to 180°C.
Salad: Push the beans through a bean slicer or slice thinly on the diagonal. Cook in boiling salted water until just tender. Drain and refresh in cold water.
Whisk the oil, vinegar, mustard and garlic in a large bowl and season. Add all the ingredients, including the beans, and toss together gently.
Chicken: Combine the oil, garlic, lemon zest and juice and the basil in a bowl and season. Rub all over the chicken then place in a roasting dish lined with baking paper, scraping in any basil oil left in the bowl. Roast for 25 minutes, basting occasionally until cooked. To test for doneness the juices should run clear when a skewer is inserted into the thickest part of the breast. Rest, covered lightly, for 5 minutes.
To serve: Slice the chicken and arrange on plates. Top with the salad and spoon over the pan juices.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!