A herby and cheesy butter is your ticket to fast-tracked, Italian-leaning flavour in this midweek roast chicken that has a bit of a pesto vibe. Resting on some pan-steamed greens oomphed up with garlic, our tip for extra goodness is to slide the butter between the skin and the flesh of the chicken, but that's entirely up to you.
Preheat oven to 200°C fan-forced. Pick basil leaves from their stems and roughly chop most of the leaves (reserving some to serve). Combine butter, basil, parmesan and pepper in a bowl and mash with a fork to combine.
Cut zucchini and lemon into thin slices. Combine, slightly overlapping but in a single layer, on a lined baking tray. Drizzle with oil, season with salt and pepper and toss to combine.
Place chicken on top of lemon and zucchini, sprinkle with salt and dot butter onto chicken. Bake for 40–45 minutes or until chicken is caramelised and cooked through. While chicken is cooking, continue with step 4.
Cut broccoli into florets. Peel and crush garlic.
When the chicken has 5 minutes cooking time left, heat a frypan over medium heat. Add broccoli, baby spinach leaves and 20ml (1 tablespoon) water and cover with a lid. Steam for 1–2 minutes. Stir through garlic for 30 seconds or until fragrant.
Remove chicken from tray and set aside. Add broccoli and spinach to baking tray and toss with lemon and zucchini, season with salt and pepper. Divide greens and chicken between plates and top with reserved basil to serve.