Method

• 1.
  Pat chicken dry with paper towel, then rub with cayenne pepper and season with salt. Place in an extra-large zip-lock bag with buttermilk and garlic (alternatively place breast-side down in a large bowl and cover with plastic wrap). Remove any excess air from bag, then chill overnight.

• 2.
  Preheat the oven to 180C.
• 3.
  Drain chicken, then place in a baking paper-lined roasting pan. Roast, basting with pan juices every 15 minutes, for 1 hour 15 minutes or until golden and cooked through. (Cover with foil if browning too quickly). Remove from oven and rest, loosely covered with foil, for 5 minutes.
• 4.
  Meanwhile, for the salad, cook beans in a saucepan of boiling salted water for 2 minutes. Drain and refresh in a bowl of iced water, then slice lengthways.
• 5.
  Combine beans with cos lettuce, pecans and sourdough croutons.
• 6.
  To make the dressing, whisk the olive oil, vinegar and buttermilk together. Season, then drizzle over the salad.
• 7.
  Serve the chicken with bread salad.