Lemon - Salted chicken with Broad Bean Salad

Source: MasterChef Mag - December 2011 , Page 48

Ingredients
2 lemons
 40g (1/3 cup) sea salt flakes
 2 tablespoons brown sugar
 2 cloves garlic, thinly sliced
 2 tablespoons roughly chopped basil
 4 chicken marylands
 240g fresh or frozen podded broad beans (see note)
 160g fresh or frozen podded peas
 125ml (1/2 cup) olive oil
 60g baby spinach
 110g soft goat's cheese, crumbled
 Herbed yoghurt (see note) (optional), to serve

1. To marinate chicken, zest lemons. Juice 1 lemon and reserve juice. Reserve remaining lemon for another use. Place zest, salt, sugar, garlic and basil in a large bowl. Combine well. Add chicken, toss to coat, then stand at room temperature for 15 minutes.
2. Meanwhile, to cook broad beans and peas, bring 2 saucepans of salted water to the boil. Add broad beans to 1 pan and cook for 2 minutes. Drain, refresh in iced water, then drain again. Squeeze gently to remove outer skins, then discard. Set beans aside. Meanwhile, cook peas in second pan for 2 minutes or until tender. Drain, refresh in iced water, then drain again. Set aside.
3. Preheat oven to 200°C. To cook chicken, line a large oven tray with baking paper. Heat 60ml (1/4 cup) oil in a large, heavy-based frying pan over medium–high heat. Brush excess salt mixture from chicken, then cook, skin-side down first, for 3 minutes each side or until light golden (take care as oil will spit). Transfer chicken, skin-side up, to prepared tray and roast for 25 minutes or until cooked through.
4. To make salad, place broad beans, peas, spinach, half the goat's cheese, reserved lemon juice and remaining 60ml (1/4 cup) oil in a large bowl. Season with salt and pepper, then toss well to combine.
5. Divide chicken and salad among plates, then scatter salad with remaining goat's cheese. Serve with herbed yoghurt, if using.