Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan. Put the whole
lemon (1)
into the
chicken's (1)
cavity. Transfer to a large roasting tray, drizzle with a little olive oil, season well with salt and pepper and roast for 40 minutes.
2.
Nestle the
potatoes (500 g)
around the chicken, tossing them in its juices. Season and roast for 30 more minutes.
3.
Place the cooked chicken onto a board and leave to rest. Add the
garlic (1 bulb)
,
radishes (200 g)
,
beans (1 tin)
and
spring onion (1 bunch)
to the roasting tray and toss everything together, making sure you coat the beans well with the chicken juices. Season with salt, then return the tray to the oven for 20 minutes, adding the
peas (3 handfuls)
for the last 5 minutes.
4.
Carve the chicken, discarding the skin, and serve with the veg, along with
lemon wedges (1)
on the side for squeezing.