Roast Chicken with Beans & Tangy Lemon Gravy

SERVES 4

DIFFICULTY MEDIUM

TIME 1hr

INGREDIENTS

3 tbsp olive oil
1 tbsp fine salt
1 whole chicken, butterflied, do not trim away fatty bits – VIDEO HERE
6 large potatoes, peeled and cut into even chunks
1 bulb garlic, peeled 
100 gm butter
150 ml milk, warmed
500 gm beans (I have a combo of green, butter and roman), sliced into 5 cm lengths
1 tbsp fresh rosemary
1 ts flake salt
2 ts flour
Zest & juice of a lemon
1 ts chicken stock powder
1 ts dijon mustard

---

METHOD

Preheat oven 220

Place chicken in a flameproof roasting tray, slather with 2 tbsp oil and rub with salt

Into oven for 45 mins

Meanwhile the rest. 

Boil the potatoes with about 8 of the garlic cloves (keep 4or so for later!)  in plenty of salty water until fork tender (20ish minutes depending on the size you cut)

Mash the spuds and garlic well with the butter and warmed milk and keep warm. 

In a large frying pan add remaining oil over medium heat, add the remaining garlic, finely sliced, and throw the beans straight in on top. Charring the beans and garlic slightly for about 5mins, then toss well. Add in the rosemary and continue to toss. Add 2 tbsp water to help steam cook the beans slightly, then cover in lemon zest and pepper, keep warm. 

Once the chook is done, set it aside to a warm platter to rest and put the roasting pan on the stove over medium heat. There should be a fair amount of oil/fat in the pan. Add the flour and stir well, coating each particle. 

Add the lemon juice mustard and stock powder, stir to combine, then gradually add 1 cup of water, stirring and scraping as you do so it becomes a smooth gravy. Continue until desired thickness is achieved. Season well with salt and pepper. 

Carve chook and serve on the mash with a pile of beans and pool of gravy. 

Happy.