Herb crusted chicken with Mexican style salad

S E R V E S:  4       |       P R E P:  20 min       |       C O O K:  20 min       |       R E A D Y:  40 min
INGREDIENTS
  • 4 cobs fresh sweet corn

  • 180ml extra virgin olive oil

  • 2 tbsp thyme, finely chopped

  • 1tsp garlic, crushed

  • 4 free-range chicken breasts, skin on

  • 2 cups cherry tomatoes, sliced in half

  • ¼ small red onion, finely sliced

  • 1 cup basil leaves, picked

  • ½ cup Italian parsley, picked

  • 2 spring onions, finely chopped

  • 100g rocket

  • Zest and juice of 2 limes (or 1x lemon)

  • 1 pinch crushed chilli flakes

  • Salt and pepper

AVERAGE COST PER SERVE: $7.19
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METHOD
  1. Preheat oven to 200˚C. Remove the kernels of corn from the cob with a sharp knife. Heat 50ml of the olive oil in a medium-sized saucepan over a medium to high heat and cook the corn with the chilli and a little salt and pepper for 5 minutes stirring often. Remove from the heat, allow to cool and reserve to one side.
     

  2. Meanwhile, grind thyme and ½ tsp salt in a mortar and pestle until a smooth paste. Add crushed garlic and 30ml olive oil and continue to grind to make herb oil. Use a small spoon to place herb oil under the skin of the chicken.
     

  3. Heat 30ml olive oil in a heavy-based ovenproof frying pan over a medium to high heat. Lightly season chicken with salt and pepper and place, skin-side down, into the pan. Fry until the skin is nicely coloured and golden brown. Place into the oven for 5 to 6 minutes or until the chicken is almost cooked. Remove from oven, turn the chicken breasts over and allow them to rest for at least 5 minutes. The heat remaining in the frying pan will complete the cooking process.
     

  4. Add salad ingredients, corn, remaining olive oil and zest and juice of lime into a large bowl. Add the resting juices from the chicken, gently mix together and season to taste. Divide salad between 4 plates, carve each chicken breast into 3 pieces and serve on top of the salad.

TIP: Sweet corn hack - Cut the end off the corn cob (where the fattest end is) & put it in the microwave for 4 mins. You can then slide out the corn simply. Careful it will be hot!