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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