Step 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.

Step 2

Preheat the oven to 180C.

Step 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.

Step 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.

Step 5

Combine beans with cos lettuce, pecans and sourdough croutons.

Step 6

To make the dressing, whisk the olive oil, vinegar and buttermilk together. Season, then drizzle over the salad.

Step 7

Serve the chicken with bread salad.