Roast chicken breasts with broad beans and herbs

Roast chicken breasts with broad beans and herbs
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

Buy your broad beans fresh to get the best flavours out of this light and summery roast chicken breasts dish.

Nutrition: per serving

Calories
364kcals
Fat
10.1g (4.8g saturated)
Protein
41.9g
Carbohydrates
23.3g (2.5g sugars)
Fibre
6g
Salt
0.5g
Calories
364kcals
Fat
10.1g (4.8g saturated)
Protein
41.9g
Carbohydrates
23.3g (2.5g sugars)
Fibre
6g
Salt
0.5g

Ingredients

  • 4 free-range skin-on chicken breasts
  • 500g new potatoes
  • 200g skinned broad beans
  • 2 crushed garlic cloves
  • 300ml fresh chicken stock.
  • juice of ½ lemon
  • dollop of mascarpone
  • 2 handfuls of chopped fresh herbs (such as parsley/basil/tarragon/mint/chervil)

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Heat a sauté pan over a medium-high heat, then cook the chicken breasts, skin-side down, for 4-5 minutes. Season, then flip the chicken and cook for another minute. Transfer to a roasting tin (set aside the pan with the fat) and roast for 20 minutes or until the chicken is cooked and juicy.
  2. Meanwhile, boil the potatoes, chopped if large, for 15 minutes or until tender. Add the broad beans for the last 3 minutes. Drain.
  3. Put the sauté pan back on a medium heat. When hot, fry the cloves for 2 minutes, then add the chicken stock. Simmer for 5 minutes, then add the potatoes and beans. Stir in the lemon juice, mascarpone and fresh herbs. Season the chicken, then slice and serve on top of the vegetables.

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