Baked chicken with thyme and sage butter

Recipes / Meat

Stuffing butter and herbs under the skin of this chicken makes for a very impressive bird - serve it at your next dinner party.

Recipe «Baked chicken with thyme and sage butter» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 80g butter, softened, 1 tbsp finely chopped fresh thyme leaves, 2 tsp finely chopped fresh sage leaves, 1 tbsp finely grated parmesan, 4 chicken breast fillets, skin on , Olive oil cooking spray, 100g green beans, trimmed, halved, 1 small butter lettuce, leaves separated and torn , 1 Lebanese cucumber, halved lengthways, sliced, 2 radishes, thinly sliced, 2 tbsp extra virgin olive oil, 1 1/2 tbsp white balsamic vinegar, 1 tbsp finely chopped chives.

Ingredients:

  • 80g butter, softened 
  • 1 tbsp finely chopped fresh thyme leaves 
  • 2 tsp finely chopped fresh sage leaves 
  • 1 tbsp finely grated parmesan 
  • 4 chicken breast fillets, skin on 
  • Olive oil cooking spray 
  • 100g green beans, trimmed, halved 
  • 1 small butter lettuce, leaves separated and torn 
  • 1 Lebanese cucumber, halved lengthways, sliced 
  • 2 radishes, thinly sliced 
  • 2 tbsp extra virgin olive oil 
  • 1 1/2 tbsp white balsamic vinegar 
  • 1 tbsp finely chopped chives 

Instructions

  1. Place butter, thyme, sage and parmesan in a bowl. Season with salt and pepper. Mix well. Using your fingers, gently loosen chicken skin on each piece of chicken. Push butter mixture under skin. Place chicken on a large plate. Cover. Refrigerate for 30 minutes, or until butter is firm.
  2. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place chicken on tray. Spray with oil. Season with salt and pepper. Bake for 10 minutes. Reduce oven temperature to 200°C/180°C fan-forced. Baste chicken with pan juices. Bake for a further 15 to 20 minutes or until chicken is cooked through.
  3. Place beans in a microwave-safe bowl. Add 1 tablespoon cold water. Cover. Microwave on high (100%) for 1 minute or until tender. Drain. Refresh under cold water. Drain.
  4. Make white balsamic dressing: Place oil, vinegar and chives in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  5. Place lettuce, cucumber, beans and radish in a bowl. Drizzle over dressing. Toss to combine. Serve chicken with salad.