Ingredients
1 kg potatoes - I like Vivaldi - peeled and cut into halves or quarters depending on how large they are
150ml of chicken stock
4 garlic cloves, minced or finely grated
2 sprigs of rosemary, leaves picked and chopped
4 tbsp olive oil
1 large chicken
1 tsp dried thyme
1 tsp dried oregano
2 lemons
1 tsp salt
½ tsp ground black pepper

Green beans
2 tbps olive oil
1 onion, finely chopped
5 garlic cloves, finely chopped
1 tsp dried oregano
400g of green beans, trimmed
1 tin (400g) of pulped or chopped tomatoes
1 chicken stock pot (or cube)
1 tsp sugar
10g parsley, chopped
Salt
Freshly ground black pepper

Equipment Needed
Large baking tray
Wire rack that can sit over the baking tray

Method
Preheat an oven to 180c and put your oven rack on the lowest shelf you can.

Stir the garlic and rosemary into the chicken stock and put the potatoes into a large, deep baking tray then pour over the chicken stock mixture and drizzle 2 tbsps of the olive oil over the top.

Put the remaining olive oil into a small bowl with the thyme, oregano, the zest of both lemons along with plenty of salt and pepper and mix.  Spread all over the chicken (the breast, the thighs and the wings). Cut the zested lemons in half and squeeze the juice of 1 of them over the potatoes and the lemon halves in to the potatoes. Take the other lemon and put inside the chicken.

Put a wire rack over the potatoes and sit the chicken on top. Very carefully put it into the oven and cook for roughly 2 hours (you will need to calculate this based on the weight of the chicken unless you buy your meat pre-packaged from a supermarket because they give you an exact cooking time).  For a chicken you should allow 20 minutes per 450 plus 25 minutes.  This means that for your basic 1.5kg chicken at a fan oven temp of 180c your chicken should cook for 1 hour 25 minutes, a 1.8kg chicken should take 1 hour 45 minutes.

If your chicken has string around it then carefully cut this off as I find it cooks better this way.

Meanwhile, turn to the beans. Heat the olive oil in a saucepan and add the onion and ½ tsp salt on a medium heat and gently cook until the onions are soft and translucent, over 5-7 minutes.  Add the garlic and oregano and cook for a few more minutes. Add the green beans to the pan, stir to combine, then add the tomatoes, stock pot and sugar. Bring to a simmer then cook on a low heat for 45-60 minutes until the sauce has reduced and is clinging to the beans.

Check the chicken is cooked by either testing with a meat thermometer or inserting a skewer into the thickest part of the thigh to check that the juices run clear. If the juices are not clear, return it to the oven for another 10-20 minutes.

When you are happy with how it is cooked, lift the rack off the potatoes and cover the chicken loosely with foil to rest for 20 minutes.

While the chicken rests, turn the oven up to 200c and return the potatoes to the oven until they take on some colour. They won't go crispy like regular roast potatoes but they will be soft and full of chickeny lemony flavour.

When ready to serve, check the seasoning on the tomato beans and fold through the parsley.

Carve the chicken and serve with the potatoes and beans.