Roast Chicken and Potatoes

1. Preheat the oven to 350⁰F (180⁰C).
2. Wash the chicken well and pat it dry with paper towel. Remove any giblets from the cavity if they’re included.
3. Place 3/4 chopped onion, 2 tsp fresh garlic, 1 tsp chicken spice, 1 tsp dried rosemary, 1/2 tsp black pepper and 1/2 tsp sea salt into the bottom of a large casserole dish and mix them together.
4. Set the 1 whole chicken breast side up over the onion and garlic mixture. Rub some of the seasoning mixture over the chicken, and tuck a little extra 3/4 onion into the cavity if you like. I also scatter a bit over the top because it adds plenty of flavour to the juices.
5. Cover the casserole dish with its lid and bake at 350⁰F (180⁰C) for about 1 1/2 hours. Cooking time will depend on the size of your chicken, so don’t rely on the clock alone.
6. Add the 12 peeled baby potatoes around the chicken for the cooking period. Turn them once or twice if they’re sitting in the juices unevenly.
7. The chicken is ready when the thickest part of the thigh reaches at least 165⁰F (74⁰C) on a meat thermometer and the juices run clear. If the chicken needs more time, cover it again and continue cooking until it reaches the correct temperature.
8. Once the chicken is cooked, carefully remove the 12 baby potatoes and place them in a separate baking dish or roasting pan.
9. Drizzle 1 to 2 tbsp cooking oil over the potatoes and season with seasoning salt to taste. Give the potatoes a good toss so they’re lightly coated.
10. Increase the oven to 425⁰F (220⁰C) and return the potatoes to the oven. Roast for about 15 to 25 minutes, turning them once, until the outsides are crisp and browned.
11. If you want them extra crisp, switch the oven to broil for the final few minutes. Keep a very close eye on them because potatoes can go from nicely browned to burnt surprisingly quickly.
12. While the potatoes are crisping, remove the lid from the chicken casserole and return the chicken to the oven. Broil the top for a few minutes until the skin is browned and crisp. Watch it carefully because this happens quickly.
13. Let the chicken rest for about 10 to 15 minutes before carving. This gives the juices a chance to settle back into the meat instead of running all over the cutting board.

Steamed Green Beans

1. Trim the ends from the 24 green beans, wash them well and place them in a steamer.
2. Steam the 24 green beans until they’re tender but still have a little bite, about 5 to 7 minutes depending on their size.
3. Transfer the beans to a serving dish and sprinkle with 2 tsp fresh Parmesan cheese. Add a little more Parmesan if you’re feeling generous.
4. Serve the sliced chicken with the crispy baby potatoes and steamed green beans, spooning some of those lovely chicken juices over the chicken.