Lemon & Garlic Roast Chicken with Green Beans

Ingredients

• 7 oz (200 g) chicken thigh
• 3 (9 g) garlic cloves
• 1 tsp (2 g) lemon zest
• 1 tsp (5 g) whole grain mustard
• 1 tsp (1 g) dried thyme
• 4 tsp (20 ml) extra-virgin olive oil
• 10 1/2 oz (300 g) green beans
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh parsley
• 1 oz (30 g) little gem lettuce

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Method

1. Heat the oven to 425°F (220°C); dry the chicken thighs, or the skin steams.
2. Mash the garlic with the lemon zest, whole grain mustard, dried thyme and half the olive oil, push it under the skin.
3. Roast skin side up in a 6-inch (15 cm) dish, green beans in the rest of the olive oil around, 25 minutes, until golden and the chicken reads 165°F (74°C).
4. Rest 5 minutes, tip the board juices back with the lemon juice and parsley.
5. Three days cold, 400°F (200°C) at best, over little gem leaves.