Ingredients
150ml of chicken stock
4 garlic cloves, minced
2 sprigs of rosemary, leaves finely chopped
80g softened butter
2 lemons
1 kg potatoes (I like Vivaldi) peeled and cut into halves or quarters depending on size
1.8kg 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 sumac
½ tsp chilli flakes
½ tsp smoked paprika
500g of green beans, trimmed and cut into 3
1 tin (400g) of pulped or chopped tomatoes
1 chicken stock pot
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.

Into the chicken stock put the garlic, rosemary, half of the butter and the juice of 1 lemon and stir. Put the potatoes into a large, deep baking tray then pour over the chicken stock mixture.

To the remaining butter add the thyme, oregano, lemon zest and plenty of salt and pepper and mix.

Take a sheet of kitchen roll and very carefully dry the chicken. Spread the butter mix all over the chicken with a pastry brush (the breast, the thighs and the wings). Cut your lemon in half 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 1 hour 45 minutes or until the juices run clear.

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, sumac, chilli and paprika 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 seasoning on the tomato beans and stir through the parsley.

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 go golden. They won't be as crispy as a roast potato but they will be amazing.

When ready to serve, check the seasoning on the beans and potatoes and adapt where needed.

Carve the chicken and serve with the potatoes and beans.

Original recipe by Great British Chefs