ROAST CHICKEN WITH POTATOES, TINNED BEANS & CHERRY TOMATOES

I bought my whole chicken for $5 on special!!! I always look out for specials like this - you can buy them and stick them in your freezer until you’re ready to cook with it. A good little tip to remember.

Serves 4

Ingredients:

• 1 whole chicken (approx. 1kg)

• 2 tablespoons roast chicken seasoning (you can buy this at the supermarket)

• 2 tablespoons extra virgin olive oil

• 6 baby potatoes

• 12 cherry tomatoes (or cherry tomatoes on the vine)

• Sea salt & cracked black pepper
  
  Bean mix:

• 1 large zucchini, cut into half moons

• 400g tinned cannellini beans, drained & rinsed

• 2 cloves garlic, finely chopped

• 1 teaspoon powdered chicken stock

• 3 tablespoons water

• 1 tablespoon extra virgin olive

Method:

1. Preheat the oven to 200 degrees fan forced.

2. Chop baby potatoes in half and throw them into a bowl. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of the chicken seasoning and combine. Pour them into a large roasting tray and spread to the outside.

3. Wash and pat dry the chicken with paper towel. Lay it into the middle of the roasting tray. Drizzle with 1 tablespoon olive oil and 1 tablespoon chicken seasoning. Rub the seasoning all over the outside of the chicken. Season with sea salt & black pepper. Place the tray in the oven and cook for 30 minutes.

4. Meanwhile, in a bowl, add the zucchini, cannellini beans, garlic, stock powder, water, and olive oil. Combine it all and season with black pepper.

5. Pull out the chicken and push the potatoes to one end of the tray. Spoon in the cannellini bean mix and spread it out over one half of the tray. Lay on the cherry tomatoes. Place in the oven for 30 – 35 minutes.