Roast chicken for one? This is the perfect recipe without having to cook an entire chicken. We’re roasting a chicken maryland until the skin’s golden and the meat’s juicy, then serving it on a warm salad packed with butter beans, asparagus, and just enough mustard and honey to make things interesting. A bit of lemon to cut through, some curly endive for bite, and you’ve got yourself a cracking one-pan dinner.
Category
Dinner
Servings
1
Prep time
5 minutes
Cook time
35 minutes
Roast chicken for one? This is the perfect recipe without having to cook an entire chicken. We’re roasting a chicken maryland until the skin’s golden and the meat’s juicy, then serving it on a warm salad packed with butter beans, asparagus, and just enough mustard and honey to make things interesting. A bit of lemon to cut through, some curly endive for bite, and you’ve got yourself a cracking one-pan dinner.
Ingredients
- 1 chicken maryland
- 2 tsp olive oil
- Sea salt, to season
- 400g tin butter beans, rinsed and drained
- 2 cloves garlic, finely grated
- 1 bunch asparagus, trimmed, thinly sliced
- 15g butter
- 1 tbsp thyme leaves, chopped
- 1 tbsp seeded mustard
- 2 tsp hot honey
- juice of 1 lemon
- 1 cup curly endive leaves, packed
Directions
Preheat the oven to 180°C fan force (355°F).
- Drizzle chicken with oil and season with salt.
- Heat a heavy based oven-proof frying pan over medium-high.
- Add chicken, skin side down and place protein press on top. Remove from the heat and transfer to the oven straight away.
- Roast for 30 minutes, until juices run clear when pierced in the leg.
- Transfer chicken to a wire rack over a tray to rest.
- Meanwhile, drain off all but 1 tbsp of the cooking juices from the pan and place back over medium heat, adding the butter.
- Add garlic and asparagus, cook for 2 minutes, until starting to soften. Season with pepper and taste for salt.
- Stir in thyme, mustard and honey, then turn off the heat.
- Add some of the resting juices from the chicken tray, then stir through beans to warm.
- Stir through lemon juice and endive, until leaves are just wilted.
- Transfer bean and asparagus salad to a serving plate, then top with chicken and enjoy!
Recipe notes
What is a chicken maryland?
It’s the thigh and drumstick in one piece, more flavour, stays juicy, and looks the business on the plate.
Can I use chicken breast instead?
You could, but it won’t be as juicy and you'll need to adjust the cook time. Maybe throw in a bit more butter to keep things moist.
Can I swap the hot honey?
Yep, regular honey plus a pinch of chilli flakes or a dash of hot sauce gets you pretty close.
What else could I serve this with?
A crusty bit of bread or some roast potatoes wouldn’t hurt if you’re extra hungry.
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