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Preparation Method

Prep finely chopped fresh thyme leaves finely chopped fresh sage leaves finely grated parmesan green beans, trimmed, halved butter lettuce, leaves separated and torn Lebanese cucumber, halved lengthways, sliced radishes, thinly sliced finely chopped chives Step 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. Step 2 Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place chicken on tray. 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. Step 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. Step 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. Step 5 Place lettuce, cucumber, beans and radish in a bowl. Drizzle over dressing. Toss to combine. Serve chicken with salad. source: taste.com.au