Braised butter beans & leeks
Serve braised butter beans and leeks as a different side dish to a Sunday roast. They go beautifully with our roast chicken with dill and potatoes recipe.
Roast chicken with dill & potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- small bunch of dill
- 50g unsalted butterat room temperature
- 1 large garlic clovecrushed or finely grated
- 1.65 kg - 1.8 kg whole chicken
- 1 small unwaxed lemonhalved
- 800g red-skinned potatoespeeled and cut into 2cm chunks
- 1 tbsp olive oil
Nutrition: Per serving
- kcal623
- fat36g
- saturates13g
- carbs23g
- sugars1g
- fibre3g
- protein51g
- salt0.4g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Cut the stems from the dill and set aside, then roughly chop the leaves. Keep a small handful of the dill leaves to garnish, then mix the rest with the butter and garlic.
step 2
Carefully lift the skin of the chicken breasts and legs, and push about two-thirds of the garlic butter under the skin. Spread it over the meat, then spread the remaining butter over the skin and season. Put the chicken in a large roasting tin and squeeze over the lemon halves, then put them into the cavity along with the dill stalks. Roast the chicken for 20 mins.
step 3
Reduce the oven to 180C/160C fan/gas 4. Scatter the potatoes around the chicken, drizzle over the oil and sprinkle with a little salt. Turn the potatoes so they’re coated in the oil and any roasting juices from the chicken. Roast for another 1 hr, turning the potatoes occasionally until brown and the chicken is completely cooked through. Sprinkle over the reserved dill leaves and serve.
