Fast and fresh lemon-salted chicken doubles as a midweek meal and an easy option for summer entertaining.
- 2 lemons
- 40g (1/3 cup) sea salt flakes
- 2 tablespoons brown sugar
- 2 cloves garlic, thinly sliced
- 2 tablespoons roughly chopped basil
- 4 chicken marylands
- 240g fresh broad beans (podded) or frozen broad beans (see note)
- 160g fresh peas (podded) or frozen peas
- 125ml (1/2 cup) olive oil
- 60g baby spinach
- 110g soft goat's cheese, crumbled
- Herbed yoghurt (see note) (optional), to serve
- Step 1To marinate chicken, zest lemons. Juice 1 lemon and reserve juice. Reserve remaining lemon for another use. Place zest, salt, sugar, garlic and basil in a large bowl. Combine well. Add chicken, toss to coat, then stand at room temperature for 15 minutes.
- Step 2Meanwhile, to cook broad beans and peas, bring 2 saucepans of salted water to the boil. Add broad beans to 1 pan and cook for 2 minutes. Drain, refresh in iced water, then drain again. Squeeze gently to remove outer skins, then discard. Set beans aside. Meanwhile, cook peas in second pan for 2 minutes or until tender. Drain, refresh in iced water, then drain again. Set aside.
- Step 3Preheat oven to 200°C. To cook chicken, line a large oven tray with baking paper. Heat 60ml (1/4 cup) oil in a large, heavy-based frying pan over medium–high heat. Brush excess salt mixture from chicken, then cook, skin-side down first, for 3 minutes each side or until light golden (take care as oil will spit). Transfer chicken, skin-side up, to prepared tray and roast for 25 minutes or until cooked through.
- Step 4To make salad, place broad beans, peas, spinach, half the goat’s cheese, reserved lemon juice and remaining 60ml (1/4 cup) oil in a large bowl. Season with salt and pepper, then toss well to combine.
- Step 5Divide chicken and salad among plates, then scatter salad with remaining goat’s cheese. Serve with herbed yoghurt, if using.
All nutrition values are per serve
Top tips: To make herbed yoghurt, combine 280g (1 cup) greek-style yoghurt with 1 tbs each roughly chopped dill, mint and flat-leaf parsley in a bowl, then season.
You will need 1kg broad beans in pods to yield 240g podded beans.
- Author: Dominic Smith
- Image credit: Sam McAdam
- Publication: MasterChef
Leave a Reply