Name: Lemon roast chicken with spring vegetables
Total time: 6300 s
Yield: 4
Ingredients: 2 lemon; 1 free-range chicken; 500 gram baby new potato; 1 bulb garlic; 200 gram radish; 1 tin butter beans; 1 bunch spring onion; 3 handful frozen garden peas

Step 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.

Step 2

Nestle the potatoes (500 g) around the chicken, tossing them in its juices. Season and roast for 30 more minutes.

Step 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.

Step 4

Carve the chicken, discarding the skin, and serve with the veg, along with lemon wedges (1) on the side for squeezing.

Lemon roast chicken with spring vegetables

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