Roast chicken, Jersey Royal and green bean salad recipe

You can use what you have here - chunks of avocado are lovely tossed through, as would be asparagus if you can get it instead of green beans.

Prep time: 10 minutes | Cooking time: 1 hour 10 minutes

SERVES

Six

INGREDIENTS

• 1.4kg whole chicken
• Olive oil, for drizzling
• 1 heaped tsp dried oregano (optional)
• 2 lemons
• 750g Jersey Royals, or other new potatoes
• 300g trimmed fine green beans
• 1 heaped tsp English mustard
• 4 tbsp extra virgin olive oil
• 1 heaped tsp honey
• ½ bunch of soft herbs, such as tarragon, mint and chives
• 2 little gem lettuces

METHOD

1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Place the chicken in a small roasting tin and drizzle with olive oil. Season generously with salt and pepper and the oregano, if using. Rub it all into the skin.
3. Halve one of the lemons and place one half into the cavity (you can also add any woody herbs you have laying around, such as bay, rosemary, thyme etc). Pop the tray in the oven and roast the chicken for 1 hour and 5 - 10 minutes, or until golden and crisp and the juices run clear from the meat around the thigh when pierced. When ready, leave to one side to rest and cool a little.
4. While the meat is almost cooked, bring a pan of salted water to the boil. Halve or cut the potatoes so that they are all the same size (leaving any small ones whole) and boil for 10 minutes. Add the green beans and cook for a further 4 minutes, or until everything is tender, then drain and leave to steam dry in a colander over the hot pan.
5. In a mixing bowl whisk together the English mustard, juice of the remaining one and a half lemons, extra virgin olive oil, honey and a generous pinch of salt and pepper. Pick and chop the herb leaves and add to the bowl. Add the steamed potatoes and beans and toss together.
6. When the chicken has cooled a bit, shred the meat. Trim the little gems, and cut into thin wedges. Toss everything together, adjust the seasoning and serve straight away on a platter.