• 6servings
  • 120minutes
  • 706calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E
MineralsZinc, Chromium, Potassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 600g green beans , topped and tailed

  2. small bunch parsley , roughly chopped 600g green beans , topped and tailed

  3. 500g new potatoes , washed but not peeled

  4. 1 large whole chicken , about 1.8kg/

  5. 250g cherry tomatoes , halved

  6. 4 tbsp grain mustard

  7. 2 bay leaves

  8. small bunch parsley , roughly chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. Lift the chicken out to carve or joint it and sprinkle the parsley over the veg before serving.


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