Lemon-scented chicken with grapes and greens

This is good with boiled, buttered new potatoes.

Serves 6

1 lemon, quartered

2 large sprigs thyme

3 large cloves garlic, squashed

1.5kg free-range chicken

Zest of 2 lemons

1 cup plain unsweetened yoghurt

4 Tbsp tahini

Handful each parsley and mint,

Juice of 1 lemon

500g asparagus, woody ends snapped off 350g green beans, stalk ends cut off

2 large handfuls rocket leaves

1 cup green grapes, halved

75g roasted hazelnuts, coarsely chopped 2 Tbsp kasha (toasted buckwheat), toasted in a

dry pan until just darkening in colour

1 Heat the oven to 200C.

2 Put the lemon, thyme and garlic inside the chicken and tie the legs together with natural fibre string. Tie a piece of string around the wings and the breast as well. 3 Place in an ovenproof casserole dish. Add 1 litre water and the zest of 1 lemon, cover well and place in the oven for 1 ½ hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer. 4 Meanwhile put the yoghurt, tahini, parsley, mint and lemon juice into a food processor and blend until smooth. Taste, season and reserve in the fridge.

5 When the chicken is almost ready, drop the asparagus and beans into a large saucepan of boiling water, bring back to the boil and boil gently for 3 minutes. Drain well. 6 Remove the cooked chicken from the casserole, drain well and carve. (Strain, degrease and freeze the cooking liquid for further use as a stock.)

7 Place the rocket on a large serving platter, place the carved chicken on top and the asparagus, beans and grapes around the chicken. Drizzle half the yoghurt sauce over the chicken (serve the rest in a bowl on the side) and sprinkle the hazelnuts, kasha and the zest from the other lemon on top.