Baked chicken with herby butter
Prep:
10 mins
Cook:
30 mins
An earthy supper, low in carbs yet packed with delicous flavours.
80g butter, softened
1 tbsp finely chopped fresh thyme leaves
2 tbsp finely chopped fresh sage leaves
1 tbsp finely grated parmesan
2x 270g chicken fillets, skin on
Olive oil cooking spray
100g green beans, trimmed, halved
1 small butter lettuce, leaves separated and torn
1 cucumber, halved lengthways, sliced
2 radishes, thinly sliced
Dressing
2 tbsp olive oil
1 ½ tbsp white balsamic vinegar
1 tbsp finely chopped chives
Preheat the oven to 220°C / 425°F / Gas mark 7.
Line a baking tray with greaseproof paper and set aside.
In a bowl, combine the butter thyme, sage and parmesan.
Season with pepper and mix well.
Using your fingers, loosen the chicken skin on each piece of chicken.
Push the butter mixture underneath the skin.
Place the chicken on a large plate and cover.
Refrigerate for 30 minutes, or until butter is firm.
Season with salt and pepper and bake for 15 minutes.
Reduce the oven temperature to 200°C / 400°F / Gas mark 6.
Baste the chicken with any pan juices.
Bake for a further 15 to 20 minutes or until chicken is cooked through.
Place the green beans in a microwave-safe bowl.
Add 1 tablespoon of cold water and cover with cling film.
Microwave on high (100%) for 1 minute or until tender.
Drain and refresh under cold water. Drain again.
To make the dressing, place the oil, vinegar and chives in a small bowl, season with salt and pepper and whisk until well mixed.
Place the lettuce, cucumber, beans and radish in a bowl.
Pour over the dressing and toss to combine.
Serve the baked chicken with salad.
Serves
4
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Cheese, Chicken, Vegetables
Recipe Type
Dinner, Healthy
Level of Difficulty
Easy
