Citrus Chicken With Bean Salad - cooking recipe

Ingredients

1/4 cup butter, at room temperature
2 tsp finely grated orange zest
2 tsp finely grated lemon zest
1 tbsp thyme, chopped
6 None whole skin-on chicken legs
2 tsp vegetable or olive oil + 1 tbsp
2.75 oz frozen broad beans, thawed
8.75 oz green beans, trimmed
7 oz feta, crumbled
2 oz hazelnuts, toasted, chopped
1 clove garlic, crushed
1 tbsp freshly squeezed orange juice
None None Lemon wedges, to serve

Preparation

Preheat oven to 400\u00b0F. Combine butter, zest and thyme in a small bowl and season to taste. Using fingers, gently separate chicken skin from flesh (don't tear skin).
Spoon 2 heaped tsp butter mixture under skin of each leg. Using hands, rub skin gently to distribute butter mixture evenly. Place chicken in a large roasting pan. Brush with 2 tsp oil. Roast, on top rack, for 25-30 mins or until golden brown and cooked.
Meanwhile, cook broad beans in a medium saucepan of boiling water for 2 mins. Add green beans, cook for 3 mins or until bright green and tender. Drain; refresh under cold running water. Peel broad beans and discard skins.
Combine beans, feta, hazelnuts and garlic in a serving bowl. Drizzle with orange juice and 1 tbsp oil. Serve chicken with bean salad and lemon wedges.