Baked chicken with thyme

Prep: Nill


80g butter, softened
1 tablespoon finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh sage leaves
1 tablespoon finely grated parmesan
4 (200g each) chicken breast fillets, skin on
Olive oil cooking spray
100g green beans, trimmed, halved
1 small butter lettuce, leaves separated and torn
1 Lebanese cucumber, halved lengthways, sliced
2 radishes, thinly sliced
2 tablespoons extra virgin olive oil
1 1/2 tablespoons white balsamic vinegar
1 tablespoon finely chopped chives


Place butter, thyme, sage and parmesan in a bowl
Season with salt and pepper
Mix well
Using your fingers, gently loosen chicken skin on each piece of chicken
Push butter mixture under skin
Place chicken on a large plate
Refrigerate for 30 minutes, or until butter is firm.Preheat oven to 220°C/200°C fan-forced
Line a baking tray with baking paper
Place chicken on tray
Spray with oil
Season with salt and pepper
Bake for 10 minutes
Reduce oven temperature to 200°C/180°C fan-forced
Baste chicken with pan juices
Bake for a further 15 to 20 minutes or until chicken is cooked through.Place beans in a microwave-safe bowl
Add 1 tablespoon cold water
Microwave on high (100%) for 1 minute or until tender
Refresh under cold water
Drain.Make white balsamic dressing: Place oil, vinegar and chives in a screw-top jar
Season with salt and pepper
Secure lid
Shake to combine.Place lettuce, cucumber, beans and radish in a bowl
Drizzle over dressing
Toss to combine
Serve chicken with salad.

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