Rosemary-Garlic Chicken with Charred Zucchini

Nutrition per serve

Ingredients

• 800g chat potatoes
• 2clov garlic
• 2pcs zucchini
• 150g green beans
• 1bunch rosemary
• 1bunch parsley
• 20g capers
• 1pcs lemon
• 600g free-range chicken breast fillet
• 38ml olive oil
• 30ml extra virgin olive oil

Method

1. Step 1 — Roast potatoes
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Halve the unpeeled potatoes. Crush or finely chop the garlic. Put the potato, half the garlic and 1 tbs olive oil in a large bowl, season with salt and pepper and toss to coat. Put on the lined tray, reserving the bowl. Roast for 30-35 mins until golden and tender.
2. Step 2 — Chargrill zucchini
   Meanwhile, heat a chargrill pan over high heat until hot (see cooking tip). Quarter the zucchini lengthwise. Put the zucchini in the reserved bowl, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Cook the zucchini, turning occasionally, for 8-10 mins until charred and tender. Remove from the pan and cover to keep warm. Reserve the pan.
3. Step 3 — Prep ingredients
   While the zucchini is cooking, bring a medium saucepan of water to the boil for the beans. Trim the beans. Coarsely chop the rosemary leaves, discarding the stems. Finely chop the parsley leaves, discarding the stems. Finely chop the capers. Finely grate the zest of half the lemon*, then juice the half.
4. Step 4 — Prep chicken
   Put the rosemary, remaining garlic, 2 tsp lemon juice and 1 tbs olive oil in a shallow dish, season with salt and pepper and stir to combine. Put the chicken flat on a board and put your hand on top. Halve horizontally, without cutting all the way through, then open them up like a book. Add the chicken to the marinade and turn to coat.
5. Step 5 — Cook chicken and beans
   Heat the reserved pan over high heat until hot. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins. Add the beans to the pan of boiling water and cook for 2-3 mins until tender. Drain.
6. Step 6 — Make salsa verde
   While the chicken is cooking, combine the parsley, capers, lemon zest, 2 tsp lemon juice and 2 tbs extra virgin olive oil in a bowl and season with salt and pepper. Divide the potato, zucchini, beans and chicken among plates. Drizzle the chicken with any resting juices and serve with the salsa verde.