Name: Citrus chicken with bean salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 60 gram butter, at room temperature; 2 teaspoon finely grated orange zest; 2 teaspoon finely grated lemon zest; 1 tablespoon chopped thyme leaves; 6 chicken marylands; 2 teaspoon vegetable or olive oil, plus 1 tablespoon extra; 1 1/2 cup frozen broad beans, thawed; 250 gram green beans, trimmed; 200 gram feta, crumbled; 1/2 cup hazelnuts, toasted, chopped; 1 clove garlic, crushed; 1 tablespoon freshly squeezed orange juice; lemon wedges, to serve

Ingredients

60 gram butter, at room temperature

2 teaspoon finely grated orange zest

2 teaspoon finely grated lemon zest

1 tablespoon chopped thyme leaves

6 chicken marylands

2 teaspoon vegetable or olive oil, plus 1 tablespoon extra

1 1/2 cup frozen broad beans, thawed

250 gram green beans, trimmed

200 gram feta, crumbled

1/2 cup hazelnuts, toasted, chopped

1 clove garlic, crushed

1 tablespoon freshly squeezed orange juice

lemon wedges, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Combine butter, zest and thyme in a small bowl. Season with salt and pepper. Rinse chicken briefly under cold water; pat dry with paper towels. Using fingers, gently separate skin from flesh (don’t tear skin).

2.Spoon 2 heaped teaspoons butter mixture under skin; using hands. rub skin gently to distribute butter mixture evenly. Place chicken in a large roasting pan. Brush with 2 teaspoons oil. Bake, on top shelf, 25-30 minutes or until golden brown and cooked.

3.Meanwhile, cook broad beans in a medium saucepan of boiling water for 2 minutes. Add green beans: cook 3 minutes more or until bright green and tender. Drain; refresh under cold running water. Peel broad beans; discard skins.

4.Combine beans, feta, hazelnuts and garlic in a serving bowl. Drizzle with juice and extra oil. Serve chicken with salad and lemon wedges.

Replace hazelnuts with a can of rinsed brown lentils.
Note

Woman's Weekly Food

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Ingredients

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