One-pan roast chicken with green bean, almond and salsa verde salad

Step 1

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

Step 2

Place chicken, skin-side up, on prepared tray. Drizzle with oil. Season with pepper. Roast for 30 to 35 minutes or until golden.

Step 3

Arrange tomatoes, beans, onion and olives around chicken. Roast for a further 10 to 15 minutes or until tomato skins are just starting to split and chicken is cooked through.

Step 4

Sprinkle with almonds and drizzle salad with salsa verde. Season with salt and pepper. Toss to combine.

Step 5

Serve chicken sliced with salad, basil and crusty bread.