Citrus roast chicken

Serves 6 1.4kg whole corn-fed chicken 15 spring onions, trimmed and sliced lengthways into thin strips 1 grapefruit, cut into quarters 1 head of garlic, halved horizontally 2 tbsp olive oil 500g green beans, trimmed sea salt and mixed peppercorns

Preheat the oven to 180°C/gas mark 4 and arrange the spring onions in the bottom of a large roasting tray. Place the chicken, breast-side up, on top of the onions. Squeeze one of the grapefruit quarters over the chicken, then place it inside the cavity. Arrange the remaining quarters around the chicken and add the garlic halves to the tray, cut-side up. Drizzle the whole dish with the olive oil, then season with the salt and peppercorns. Cover loosely with tin foil, then roast for 30 mins. Add the beans around the chicken and mix into the spring onions briefly with tongs. Roast for a further 20 mins, covered with foil, then remove the foil and roast for 20 mins until the chicken is browned and its juices run clear when pierced with a

fork. Allow to rest for 5 mins before serving.