Baked chicken with thyme and sage butter

INGREDIENTS

  • 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

WHITE BALSAMIC DRESSING

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons white balsamic vinegar
  • 1 tablespoon finely chopped chives

METHOD

  • Step 1
    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. Cover. Refrigerate for 30 minutes, or until butter is firm.
  • Step 2
    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.
  • Step 3
    Place beans in a microwave-safe bowl. Add 1 tablespoon cold water. Cover. Microwave on high (100%) for 1 minute or until tender. Drain. Refresh under cold water. Drain.
  • Step 4
    Make white balsamic dressing: Place oil, vinegar and chives in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  • Step 5
    Place lettuce, cucumber, beans and radish in a bowl. Drizzle over dressing. Toss to combine. Serve chicken with salad.

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