Method

• 1.
  Rinse the chicken and pat dry with paper towel. Place on a paper towel-lined plate and chill uncovered overnight to dry out.
• 2.
  The next day, remove chicken from the fridge and set aside for 1-1 1/2 hours to bring to room temperature. Preheat oven to 220°C. Line a roasting pan with baking paper. Rub butter and salt all over chicken, then place chicken, breast-side up, in pan.
• 3.
  Roast in the centre of oven for 1-1 1/2 hours until just cooked through. Remove from oven. Turn chicken over and rest, loosely covered with foil, for 20-30 minutes.
• 4.
  Meanwhile, for the salad, blanch beans in a saucepan of boiling salted water for 1 1/2 minutes or until tender. Drain and refresh in iced water. Peel, discarding skins. Place bread on a baking tray lined with baking paper and rub with 2 tbs oil. Bake for 5 minutes or until golden.
• 5.
  Combine beans, tomato, snowpea tendrils, basil, lemon juice and remaining 2 tbs oil in a bowl. Add bread just before serving.
• 6.
  When ready to serve, remove chicken legs and place on a baking tray. Roast for 5-10 minutes to finish cooking, if required.
• 7.
  Carve the breast and place on a warm platter. When leg meat is ready arrange on the platter. Serve with salad.