Roast chicken with oregano and butter beans

• doses: 6 servings
• tempo ativo: 15 minutes
• tempo total: 25 minutes

Ingredientes

1 whole chicken (2.3–2.5kg), spatchcocked

8 garlic cloves crushed

1tsp ground turmeric

150ml olive oil

Fine sea salt and black pepper

1400g butter beans drained (2x 700g jars)

20g oregano

150g round shallots peeled and cut in half

1 cinnamon stick

1 lemon cut in half

Instruções

Preheat the oven to 180C (160C fan)/350F/gas 4.

Place the chicken in a large, high-sided tray (about 30cm x 38cm).

Mix the garlic, turmeric and olive oil in a bowl with two teaspoons of salt and a good grind of black pepper.

Rub three-quarters of this mixture all over the chicken and under the skin.

Scatter the beans, oregano and shallots around the chicken and nestle the cinnamon among them.

Add the remainder of the garlic, turmeric and oil mixture to 100ml water and pour over the beans and shallots, mixing well.

Generously crack over some black pepper and add the lemon halves to the tray.

Place in the oven and roast for one hour, until the beans have burst and are crispy in places.

Increase the heat to 220C (200C fan)/425F/gas 7 and cook for another 10 minutes, until the chicken is cooked through and the skin is golden and crispy.

Set aside to rest for 10 minutes and serve with the lemon squeezed on top.