Roast chicken with minted broad beans and feta

Method

1. Slash each breast in a couple of places, then place in a dish with the olive oil, half the lemon zest and juice, and the garlic. Season well and leave to marinate for 10-15 minutes.
2. Preheat the oven to 200°C/fan180°C/gas 6. Bring a pan of water to the boil, add the mint sprig and blanch the broad beans for 2-3 minutes until tender. Drain, discard the mint and refresh under cold water, then drain again. You can slip each broad bean from its outer shell, if you like. Whisk the rest of the lemon zest and juice with the extra-virgin olive oil, season and drizzle over the beans. Crumble in the feta and stir it through, along with the mint leaves. Set aside.
3. Heat a frying pan over a high heat and quickly brown the chicken breasts until both sides are golden, then transfer to a roasting tin and roast for 5-10 minutes until cooked. Serve immediately, sliced in half, with the minted broad beans and feta.
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