Lemon and Basil Chicken with String Beans and Zucchini
Cooking the chicken with the skin on helps keep the meat moist and tender.
To test for doneness, the juices should run clear when a skewer is inserted into the thickest part of the breast. Cover lightly
and rest for 5 minutes.
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 the breasts 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 serve: Slice the chicken and arrange on plates. Top with the salad and spoon over the pan juices. Serves 4