Instructions

1. 1

   Put the chicken into a bowl with the lemon zest, crushed seeds and pepper, herbs, olive oil and a good pinch of salt. Toss to coat, then cover and leave to marinate in the fridge for a few hours or overnight.

   
   

2. 2

   For the herb butter, in a bowl, beat the (50g) butter with the chopped herbs and some seasoning until well blended. Shape into a log on a piece of cling film and wrap in the film. Chill in the fridge until firm.

   
   

3. 3

   Blanch the broad beans in a pan of boiling water for 3-4 minutes until tender. With a slotted spoon, transfer to a bowl of iced water to refresh, then drain. Add the peas to the pan and blanch for 3 minutes, then refresh in iced water and drain. Slip the broad beans out of their skins. Place them in a bowl with the peas and set aside.

   
   

4. 4

   When ready to cook, preheat the oven to 180ºC/Gas 4. Place a wide ovenproof frying pan over a medium-high heat. Lift the chicken out of the marinade and into the hot pan and fry, skin side down, for 2-3 minutes until golden brown and crisp. Add the thyme and the rosemary sprigs to the pan. Turn the chicken breasts over and fry the underside for 2-3 minutes until golden brown. Flip the chicken breats again and place the pan in the oven for 10-12 minutes or until chicken is just cooked through; it should feel just firm when lightly pressed. Leave to rest in a warm place while you reheat the peas and broad beans.

   
   

5. 5

   Melt (some) butter in a pan and throw in the peas, broad beans and mint. Add a splash of hot water and simmer for a minute or so until hot. Season to taste and divide among the warm plates. Lay a chicken supreme on each plate and garnish with the thyme and rosemary. Top each chicken portion with a thick slice of the herb butter and serve at once.