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Lemon-salted chicken with broad bean salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Lemon-salted chicken: Quick and versatile dish for weeknights or summer gatherings.
Ingredients:
  • 2 lemons
  • 40g (1/3 cup) sea salt flakes
  • 32.00 gm brown sugar
  • 2 cloves garlic, thinly sliced
  • 40.00 ml roughly chopped basil
  • 4 chicken marylands
  • 240g fresh broad beans (podded) or frozen broad beans (see note)
  • 160g fresh peas (podded) or frozen peas
  • 60g baby spinach
  • 110g soft goat's cheese, crumbled
  • Herbed yoghurt (see note) (optional), to serve
Instructions:
  • Prepare the lemon by zesting it and juicing one of them, setting the juice aside. Keep the extra lemon for future use. In a large bowl, mix the lemon zest, salt, sugar, garlic, and basil thoroughly. Add the chicken, coat it evenly, and let it sit at room temperature for 15 minutes.
  • To cook broad beans and peas, boil 2 saucepans of salted water. Cook broad beans in one pan for 2 minutes, then cool and remove outer skins. Set aside. Cook peas in the second pan until tender, then cool. Set aside.
  • Preheat the oven to 200°C. Line a large oven tray with baking paper. Heat oil in a large frying pan over medium-high heat. Cook the chicken for 3 minutes on each side until light golden, then transfer to the tray skin-side up. Roast for 25 minutes until cooked through.
  • In a large bowl, combine broad beans, peas, spinach, the goat's cheese, lemon juice, and oil. Season with salt and pepper, then toss to combine.
  • Place a generous portion of chicken and salad on each plate, then sprinkle the salad with the rest of the goat's cheese. Optionally, serve with herbed yogurt.

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