- 600g green beans, topped and tailed
- 500g new potatoes, washed but not peeled
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 large whole chicken, about 1.8kg/4lb
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 250g cherry tomatoes, halved
- 4 tbsp grain mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 2 bay leaves
- small bunch parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 200C/180C fan/gas 6. Cut the beans into halves or thirds and put them in the base of a dish or casserole that will fit the chicken easily. Halve the potatoes and stir them in, then put the chicken on top of the lot and snuggle it down amongst the veg. Dot the cherry tomatoes around, blob the grain mustard around the edge and tuck in the bay leaves. Season the chicken well and roast for 2 hrs or until nicely browned and cooked through.
Lift the chicken out to carve or joint it and sprinkle the parsley over the veg before serving.