Pan roasted chicken leg with butter bean and asparagus salad

• servings: 1 serving
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1 chicken maryland

2 tsp olive oil

Sea salt, to season

400g tin butter beans, rinsed and drained

2 cloves garlic, finely grated

1 bunch asparagus, trimmed, thinly sliced

15g butter

1 tbsp thyme leaves, chopped

1 tbsp seeded mustard

2 tsp hot honey

juice of 1 lemon

1 cup curly endive leaves, packed

Directions

Preheat the oven to 180°C fan force (355°F).

Drizzle chicken with oil and season with salt.

Heat a heavy based oven-proof frying pan over medium-high.

Add chicken, skin side down and place protein press on top. Remove from the heat and transfer to the oven straight away.

Roast for 30 minutes, until juices run clear when pierced in the leg.

Transfer chicken to a wire rack over a tray to rest.

Meanwhile, drain off all but 1 tbsp of the cooking juices from the pan and place back over medium heat, adding the butter.

Add garlic and asparagus, cook for 2 minutes, until starting to soften. Season with pepper and taste for salt.

Stir in thyme, mustard and honey, then turn off the heat.

Add some of the resting juices from the chicken tray, then stir through beans to warm.

Stir through lemon juice and endive, until leaves are just wilted.

Transfer bean and asparagus salad to a serving plate, then top with chicken and enjoy!

Nutrition

• Serving Size: 1