Equipment
Ingredients
Chicken
- 30 ml olive oil
- 2 chicken supreme, bone in, skin on
- 40 g unsalted butter
- 1 garlic, peeled and whole
- 6 g fresh thyme
Courgette and Broad Bean Salad
- 100 g broad beans, double podded
- 15 ml olive oil
- 75 g pine nuts
- 1 green courgette
- 1 yellow courgette
- 3 g fresh basil, leaves picked
- 3 g fresh tarragon, leaves picked
- 3 g fresh dill, leaves picked
Lemon and Chilli Dressing
- 30 ml olive oil
- 1 lemon, zested and juiced
- 1 red chili, finely chopped
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Heat 30ml of olive oil in an ovenproof frying pan over low heat. Place the chicken skin-side down and cook for 10 minutes until the skin is golden and crispy.
Turn the chicken over and transfer the pan to the oven. Roast for 8 to 10 minutes until the internal temperature reaches 74°C (165°F).
Remove the pan from the oven. Add the butter, whole garlic, and thyme. Spoon the melting butter over the chicken repeatedly for 1 minute.
Transfer the chicken to a clean board and let it rest for at least 5 minutes before carving.
Bring a saucepan of salted water to a boil. Cook the broad beans for 2 minutes, then drain through a colander.
Heat 15ml olive oil in a frying pan. Add pine nuts and toast for 1 to 2 minutes until golden brown, then remove from heat.
Slice the green and yellow courgettes into thin rounds using a sharp knife.
Arrange the courgette slices on a serving plate in an alternating circular pattern. Scatter the herbs, broad beans, and pine nuts over the top.
In a small bowl, whisk together 30ml olive oil, lemon zest, lemon juice, and chopped chili.
Drizzle half the dressing over the salad. Carve the chicken, place it on top of the vegetables, and finish with the remaining dressing.
Chef's Notes
- For the crispiest chicken skin, ensure the chicken supremes are thoroughly dried with paper towels before searing. This removes excess moisture that would otherwise steam the skin.
- Don't overcrowd the pan when toasting pine nuts. Toasting in batches if necessary will ensure they become evenly golden and not burnt.
- Adjust the chili in the dressing to your preference. For a milder heat, remove the seeds and membranes from the chili before chopping.
- To elevate the presentation, consider shaving the courgettes into ribbons using a vegetable peeler for a more delicate salad texture.
- Ensure the chicken rests adequately. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Storage
Refrigerator: 48 hours — Store chicken and salad separately; salad quality will degrade significantly after 4 hours.
Reheating: Reheat chicken in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
