Ingredients:
-
Whole chicken, organic
- 3 tsbps of olive oil
- Salt and pepper
- 2 cans of butterbeans, with the juice of 1 tin
- 1 lemon, sliced
- 1 x chicken stock
- 3 tbsps of dried dill or fresh
- 1 x 1912, crumbled
- 4 sprigs of rosemary
- 3 celery sticks, cut in half
- 1 onion, sliced
Instructions:
Step 1.
In a roasting/baking tray lay the chopped onions and celery on the base. Add the chicken on top. Drizzle with olive oil all over and add a good amount of salt and pepper.
Step 2.
Pop into a preheated fan oven 180c for 30 mins.
Step 3.
Take out the oven and add the butterbeans with the juice of one tin, 3 tbsps of dried dill, stock cube, sliced lemon dotted around the chicken, give a little mix and then pop back into the oven for 20 mins.
Step 4.
Take out the oven and add the crumbled 1912 and sprigs of rosemary around the tray on top of the butterbean mix. Put back in the oven for 10 mins to get lovely melty cheese.
Step 5.
Serve with a fresh salad or bread for mopping up all the juices.