Roast chicken with lemon and herbs

ADD SUMMER FLAVOURS TO A TOP-NOTCH CHICKEN WITH A SEASONAL SALAD.

EASY/PREPARE AHEAD • READY IN 1 HOUR 45 MINS • SERVES 6

1 LARGE FREE-RANGE CHICKEN, ABOUT 2.5KG SMALL BUNCH LEMON THYME AND ROSEMARY 4 PRESERVED LEMONS, HALVED

A LITTLE OIL

4TSP DRIED CHERVIL FOR THE SALAD

150G RUNNER BEANS

250G BROAD BEANS

150G GREEN BEANS

3TBSP MUSTARD VINAIGRETTE

1 PUT THE CHICKEN INTO A ROASTING TIN. PUT THE THYME AND ROSEMARY INTO THE CAVITY WITH THE LEMONS. HEAT THE OVEN TO 180C, GAS 4. RUB THE OIL INTO THE SKIN AND ROAST FOR 1 HOUR 30 MINS OR UNTIL COOKED THROUGH AND THE JUICES OF THE THICKEST PART OF THE THIGH RUN CLEAR. LEAVE TO REST AND SPRINKLE OVER THE CHERVIL. SKIM ANY FAT OFF THE PAN JUICES AND REHEAT TO SERVE. 2 BLANCH THE BEANS THEN REFRESH UNDER COLD RUNNING WATER. MIX ALL THE SALAD INGREDIENTS TOGETHER TO SERVE, WITH SOME NEW POTATOES ON THE SIDE.

CARVE THE CHICKEN OR CUT INTO JOINTS.

Per serving: 405 calories, 12.5g fat

(3g saturated), 6g carbohydrate >>