Pan-fried chicken, with courgette and broad bean salad
Crispy skin roast chicken served with a seasonal courgette and broad bean salad. Give your Sunday roast a summer twist.
Ingredients
For the pan-fried roast chicken
- 2 tbsp olive oil
- 2 chicken supreme, bone in, skin on
- 40g/1½oz unsalted butter
- 1 garlic clove, peeled and left whole
- 2 sprigs fresh thyme
For the courgette and broad bean salad
- 100²µ/3½´Ç³ú broad beans, double podded
- 1 tbsp olive oil
- 75²µ/2½´Ç³ú pine nuts
- 1 green courgette
- 1 yellow courgette
- 1 tbsp fresh basil leaves, leaves picked
- 1 tbsp tarragon, leaves picked
- 1 tbsp dill, leaves picked
For the lemon and chilli dressing
Method
Pre-heat the oven to 200C/180C Fan/Gas 6.
To make the pan-fried roast chicken, place the oil in an ovenproof frying pan, over low heat. Place the chicken skin side down and cook for 10 minutes, until the skin is really crispy. Turn the chicken over and place in the oven for 8–10 minutes.
Remove from the oven and add butter, garlic and thyme. Once the butter is melted and fragrant baste the chicken in the melted garlic and thyme butter. Set aside to rest.
To make the courgette and broad bean salad bring a medium saucepan of salted water to the boil. Cook the broad beans for 2 minutes. Drain and set aside.
In the meantime, heat a new frying pan, add the oil, once hot add the pine nuts and toast for 1–2 minutes. Remove and set aside.
Thinly slice the courgettes and lay on a serving plate in a circle shape, green and yellow alternating.
Scatter over the herb leaves, cooked broad beans and pine nuts.
To make the lemon and chilli dressing, mix the oil, lemon zest and juice and red chilli in a bowl.
To serve, dress the courgettes, beans, and pine nut mix with the lemon dressing. Carve the chicken and place on top, dress with a little more dressing.
