Chicken with courgette and broad bean salad recipe
 Crispy skin roast chicken served with a seasonal courgette and broad bean salad. Give your Sunday roast a summer twist. 2 tbsp olive oil2 chicken supreme, bone in, skin on 40g/1½oz unsalted butter1 garlic clove, peeled and left whole2 sprigs fresh thyme 2 tbsp olive oil 2 chicken supreme, bone in, skin on 40g/1½oz unsalted butter 1 garlic clove, peeled and left whole 2 sprigs fresh thyme 100g/3½oz broad beans, double podded1 tbsp olive oil75g/2½oz pine nuts1 green courgette1 yellow courgette1 tbsp fresh basil leaves, leaves picked1 tbsp tarragon, leaves picked 1 tbsp dill, leaves picked 100g/3½oz broad beans, double podded 1 tbsp olive oil 75g/2½oz pine nuts 1 green courgette 1 yellow courgette 1 tbsp fresh basil leaves, leaves picked 1 tbsp tarragon, leaves picked 1 tbsp dill, leaves picked 2 tbsp olive oil1 lemon, zest and juice1 red chilli, finely chopped 2 tbsp olive oil 1 lemon, zest and juice 1 red chilli, finely chopped Method Pre-heat the oven to 200C/180C Fan/Gas 6.To make the pan-fried roast chicken, place the oil in an ovenproof frying pan, over low heat. Place the chicken skin side down and cook for 10 minutes, until the skin is really crispy. Turn the chicken over and place in the oven for 8–10 minutes.Remove from the oven and add butter, garlic and thyme. Once the butter is melted and fragrant baste the chicken in the melted garlic and thyme butter. Set aside to rest.To make the courgette and broad bean salad bring a medium saucepan of salted water to the boil. Cook the broad beans for 2 minutes. Drain and set aside.In the meantime, heat a new frying pan, add the oil, once hot add the pine nuts and toast for 1–2 minutes. Remove and set aside. Thinly slice the courgettes and lay on a serving plate in a circle shape, green and yellow alternating. Scatter over the herb leaves, cooked broad beans and pine nuts. To make the lemon and chilli dressing, mix the oil, lemon zest and juice and red chilli in a bowl.To serve, dress the courgettes, beans, and pine nut mix with the lemon dressing. Carve the chicken and place on top, dress with a little more dressing. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. To make the pan-fried roast chicken, place the oil in an ovenproof frying pan, over low heat. Place the chicken skin side down and cook for 10 minutes, until the skin is really crispy. Turn the chicken over and place in the oven for 8–10 minutes. To make the pan-fried roast chicken, place the oil in an ovenproof frying pan, over low heat. Place the chicken skin side down and cook for 10 minutes, until the skin is really crispy. Turn the chicken over and place in the oven for 8–10 minutes. Remove from the oven and add butter, garlic and thyme. Once the butter is melted and fragrant baste the chicken in the melted garlic and thyme butter. Set aside to rest. Remove from the oven and add butter, garlic and thyme. Once the butter is melted and fragrant baste the chicken in the melted garlic and thyme butter. Set aside to rest. To make the courgette and broad bean salad bring a medium saucepan of salted water to the boil. Cook the broad beans for 2 minutes. Drain and set aside. To make the courgette and broad bean salad bring a medium saucepan of salted water to the boil. Cook the broad beans for 2 minutes. Drain and set aside. In the meantime, heat a new frying pan, add the oil, once hot add the pine nuts and toast for 1–2 minutes. Remove and set aside. In the meantime, heat a new frying pan, add the oil, once hot add the pine nuts and toast for 1–2 minutes. Remove and set aside. Thinly slice the courgettes and lay on a serving plate in a circle shape, green and yellow alternating. Thinly slice the courgettes and lay on a serving plate in a circle shape, green and yellow alternating. Scatter over the herb leaves, cooked broad beans and pine nuts. Scatter over the herb leaves, cooked broad beans and pine nuts. To make the lemon and chilli dressing, mix the oil, lemon zest and juice and red chilli in a bowl. To make the lemon and chilli dressing, mix the oil, lemon zest and juice and red chilli in a bowl. To serve, dress the courgettes, beans, and pine nut mix with the lemon dressing. Carve the chicken and place on top, dress with a little more dressing. To serve, dress the courgettes, beans, and pine nut mix with the lemon dressing. Carve the chicken and place on top, dress with a little more dressing.