Le­mon and Basil Chicken with String Beans and Zuc­chini

Dish - Everyday Dish - - Mains -

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

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