Ingredients
- 1 large free-range chicken, about 2.5kg
- Small bunches lemon, thyme and rosemary
- 4 preserved lemons, halved (Get yours from Melissa’s Food Shop)
- 4tsp dried parsley
- A little oil
- For the salad:
- 150g runner beans
- 250g broad beans
- 150g green beans
- 3tbsp mustard vinaigrette
Instructions
- Put the chicken into a roasting tin. Put the thyme and rosemary into the cavity with the lemons. Heat the oven to 180 C.
- 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 dried parsley. Skim any fat off the pan juices and reheat to serve.
- 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.
