Roast chicken garden salad

■ Serves 8 ■ Prep 15 mins ■ Cook 1 hr 20 mins

1 extra-large whole chicken

2 lemons, halved

½ small bunch of thyme olive oil, for drizzling

1 ciabatta loaf, torn into pieces

90g prosciutto

1 garlic bulb, halved horizontally

FOR THE SALAD

300g green beans

1 bunch of spring onions, sliced small bunch of parsley, roughly chopped 5 Little Gem lettuces, leaves separated FOR THE DRESSING

1 tbsp olive oil

1 lemon, juiced

1 Heat the oven to 200C/180C fan/gas 6. Season the chicken and stuff with 2 lemon halves and the thyme. Put in a large roasting tin, drizzle with oil and roast for 40 mins.

2 Scatter the ciabatta pieces around the chicken and the prosciutto over everything. Add the garlic and remaining lemon halves to the tin. Roast for 40 mins more until the croutons and prosciutto are crisp. Transfer the chicken to a plate to cool. Remove the croutons and prosciutto and set aside.

3 Meanwhile, cook the beans in a pan of boiling water for 5 mins. Drain, cool under cold water, then tip into a large bowl with the spring onions and parsley.

4 For the dressing, squash the lemon and garlic in the roasting tin with a masher. Remove the skin from the garlic, then stir in the oil and lemon juice with some seasoning – scrape the bottom of the tin to get all the chicken juices into the dressing. Stir in any resting juices from the chicken and set aside. 5 When the chicken is cool, strip the meat off the bones. Add the dressing, chicken, croutons, prosciutto and lettuce to the green bean mix in the bowl, toss together and scatter over a large serving platter.

PER SERVING 615 kcals, fat 33g, saturates 8g,

carbs 27g, sugars 5g, fibre 4g, protein 53g, salt 1.6g