THERE is nothing more satisfying than a beautifully roasted chicken – it is far superior to a chicken breast grilled or pan fried. The aroma and texture always has that comforting homely appeal.

This recipe is quick and fast – your chicken will take you only an hour to roast. I am serving it with a bean salad which can be made very quickly by buying tins or jars of cooked beans, draining and mixing together with some fresh herbs and olive oil to make a wonderful simple spring lunch or dinner.

Quick Herb Roasted Chicken with Five Bean Salad

Ingredients (makes 4)
Roasting tray or cast iron pan
Olive oil
1 carrot
Salt and pepper
1 x 2kg chicken
25g butter
Good sprig of tarragon, finely chopped
Good sprig chervil, finely chopped
Good sprig rosemary, finely chopped
Sea salt and black pepper
Olive oil
Switch the oven to 180°C and place tray in oven
First mix the herbs with the butter and season well with salt and pepper and reserve to one side.

Method
1. To prepare the chicken remove the parson’s nose and trim up any excess fat.
2. Loosen the skin from the breast by gently working your fingers over the meat and under the skin to make a pocket repeat on the other side.
3. Stuff the herb mix evenly under both breasts.
4. With a sharp knife, score the legs with two or three incisions, this will make the legs crispy and allow them to cook quicker.
5. Rub olive oil over the chicken and season with salt and pepper. Take a hot roasting tray or cast iron pan. Place the chicken on its side with the thigh of the chicken pressed firmly down.
6. Cook for 25 minutes before turning over and repeating for around 20 minutes.
7. Sit the chicken upright for a further 15 minutes before removing. Check that the bird is cooked by inserting a small knife into the wing knuckle of the bird to test for blood.
8. Allow to rest at room temperature for 10 minutes or so, then carve into four portions and serve with the bean salad.

For the Bean Salad
Ingredients
100g haricot beans (cooked)
100g black eye beans (cooked)
100g borlotti beans (cooked)
100g broad beans (cooked)
100g frozen peas (cooked)
100g frozen sweetcorn (cooked)
6 spring onions (sliced)
12 cherry tomatoes (quartered)
1 red pepper (skinned and diced)
1 tsp chopped coriander
Juice and rind of 1 lemon
50ml olive oil
Salt and pepper

Method
1. Place all the ingredients, season with salt and pepper and leave to chill for a couple of hours in the fridge. Serve with roast

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