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Roast chicken with minted broad beans and feta

Name: Roast chicken with minted broad beans and feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 free-range skinless chicken breasts; 2 tbsp olive oil; Grated zest and juice of 1 lemon; 1 garlic clove, crushed; 1 large sprig of fresh mint, plus handful small leaves; 750g broad beans; 2 tbsp extra-virgin olive oil; 200g feta

Published: 31 May 10
Updated: 18 Mar 24

Who doesn’t love a good chicken recipe especially when accompanied by herby seasonal broad beans, and nuggets of salty cheese.

Easy
June 2010

Test kitchen approved

Serves 4
Takes 15 min to make, 20 min to cook, plus marinating

Who doesn’t love a good chicken recipe especially when accompanied by herby seasonal broad beans, and nuggets of salty cheese.

Nutrition: per serving

Calories: 526kcals
Fat: 27.7g (9.9g saturated)
Protein: 55.3g
Carbohydrates: 14.7g (3.2g sugar)
Salt: 2.1g

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Ingredients

4 free-range skinless chicken breasts
2 tbsp olive oil
Grated zest and juice of 1 lemon
1 garlic clove, crushed
1 large sprig of fresh mint, plus handful small leaves
750g broad beans
2 tbsp extra-virgin olive oil
200g feta

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Method

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.
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.
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.