I love a whole roasted chicken, I don’t think you can beat it to be honest, unfortunately I don’t get the chance to cook it enough, mostly because of the time it takes. Luckily this day I had the time so I cooked my chicken with my favourite seasoning, lemon and rosemary and salt and pepper of course! It’s way to hot to be having the traditional roast chicken trimmings so I added crushed garlic potatoes and a bean and pea salad. This is such a great summery dish and perfect to be eaten on a warm summers evening in the garden. For the whole dish there are 487 calories!
– Serves 4
1 large chicken
3 sprigs of rosemary, the leaves of one sprig finely chopped
1 lemon, halved
2 tbsp olive oil
750g jersey royal potatoes
3 garlic cloves, crushed
200g broad beans
200g petit pois
400g tin of butter beans
A tablespoon of basil, finely chopped
Salt and pepper for seasoning
Method – Takes 2 hours
1. Preheat the oven to 200c. While the oven is heating up mix together 1 tablespoon of the olive oil, the finely chopped rosemary and some salt and pepper.
2. Use a pastry brush to cover the chicken in the mixture making sure everything is covered with a light coating. Pop the two remaining sprigs in the dish with the chicken, cut the lemon in half and put one half in the cavity. Cover with tin foil and place in the warm oven.
3. Remove the tin foil after 30 minutes. After 50 minutes, fill up the kettle and pop it on, chop your potatoes in to large chunks, par boil until they are just turning soft.
4. Once the potatoes are done (I think mine took about 12 minutes) drain them and add them to an oven proof dish. Add 2 teaspoons of olive oil, salt and pepper and the crushed garlic cloves, mix well. Crush each potato lightly with a fork.
5. Pop the potatoes in the oven this should be about 40 minutes before the chicken is due to be ready. Cook the peas and broad beans according to the packet.
6. Once the beans and peas are cooked, drained and the broad beans de shelled if they need to be, add the drained butter beans. Mix together with the remaining lemon juice, olive oil, basil and salt and pepper, stir to combine. Pop the salad in to the fridge until you are ready to serve.
7. Once the chicken is cooked, carve and serve with the crushed potatoes and bean salad.