Citrus Chicken With Bean Salad

• 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

1. Preheat oven to 400u0b0F. 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).
2. 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.
3. 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.
4. 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.

butter, orange zest, lemon zest, thyme, chicken, vegetable, frozen broad beans, green beans, feta, hazelnuts, clove garlic, freshly squeezed orange juice, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24282 (may not work)