bohemianwanderer – This roast chicken recipe delivers tender, juicy meat and perfectly crisped skin, surrounded by rich butter beans and fragrant shallots. Spatchcocking the chicken ensures it cooks evenly, creating a centerpiece dish that’s as impressive as it is comforting. The butter beans absorb the chicken juices while roasting, turning creamy underneath and crisp on top for a satisfying texture contrast.
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Start by preheating the oven to 180C (160C fan)/350F/gas 4. Use heavy-duty kitchen scissors or garden secateurs to spatchcock one whole chicken, weighing between 2.3kg and 2.5kg. Place it skin-side up in a large, high-sided roasting tray, roughly 30cm by 38cm in size.
In a bowl, combine 8 crushed garlic cloves, 1 teaspoon of ground turmeric, 150ml of olive oil, 2 teaspoons of fine sea salt, and a good grind of black pepper. Rub three-quarters of this mixture over the chicken and under its skin. Around the chicken, scatter 2 jars (700g each) of drained butter beans, 20g of oregano, 150g of peeled and halved round shallots, and 1 cinnamon stick.
Mix the remaining oil and garlic mixture with 100ml water and pour it over the beans and shallots. Crack over more black pepper and add two lemon halves to the tray. Roast for 1 hour until the beans begin to crisp and the chicken is nearly cooked. Increase the oven temperature to 220C (200C fan)/425F/gas 7 and roast for 10 more minutes until the skin is golden and crispy. Allow the dish to rest for 10 minutes, then squeeze the roasted lemons over the top before serving. You can substitute the butter beans with chickpeas or other legumes based on your preference, keeping the method the same.
Garlic Potatoes with Roasted Peppers for a Perfect Side
These roasted potatoes with sweet peppers and garlic make an ideal side dish for the chicken or any grilled vegetable-based meal. The garlic softens and sweetens in the oven, while the peppers add color and brightness to the finished tray. To prepare, cut 1kg of baby potatoes in half lengthwise. Place them in a large saucepan with half of 10g of thyme and 3 garlic cloves (skins on). Cover the contents with well-salted water and bring to a boil over high heat. Lower the heat to medium-high and simmer for about 5 minutes, or until the potatoes are just tender. Drain well.
Preheat the oven to 180C (160C fan)/325F/gas 4. In a large roasting tray, toss the drained potatoes with the remaining garlic cloves, boiled garlic, thyme, and 120ml olive oil. Season with black pepper and mix to coat evenly. Roast for 30 minutes, turning halfway, until the potatoes are golden and blistered.
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Increase the heat to 220C (200C fan)/425F/gas 7. Add 440g of whole Piccerella peppers, or 2–3 sliced bell peppers, along with ½ teaspoon flaked sea salt. Mix well and roast for another 10–15 minutes until the peppers are softened and starting to blister. Serve the garlic potatoes and peppers hot, either alongside the roast chicken or with grilled aubergines and tahini drizzle. This balanced, colorful dish brings warmth and depth to your table, perfect for weekend gatherings or a hearty family dinner.
