This one’s a proper crowd-pleaser – juicy roast chicken with a lekker lemon & herb twist, served with a fresh green bean and tomato salad on the side. It’s simple, tasty, and feels a bit fancy without trying too hard. Perfect for Sunday lunch or just when you feel like making something a little special (but still easy).
1 whole chicken, giblets removed (from our butcher)
Zest and juice of 2 lemons
60ml (¼ cup) butter, softened
4 garlic cloves, crushed
4 sprigs of rosemary, finely chopped, plus extra for stuffing
1 sprig of thyme, finely chopped, plus extra for stuffing
1 small onion, cut into wedges
10ml (2 tsp) paprika
Salt and pepper, to taste
Preheat the oven to 220°C. In a bowl, combine the butter, garlic, herbs, lemon zest and season with salt and pepper. Place the chicken inside a roasting pan. Slice a lemon in half and put it into the cavity of the chicken along with the onion wedges and herb sprigs. Stuff the butter mixture under the skin. Brush the chicken with oil and the remaining lemon, then season to taste. Sprinkle lightly with paprika. Cover with foil, roast for 1 hour. Roast for a further 15 minutes, uncovered. Allow the chicken to rest for 10 minutes before carving. Blanch the green beans in a large pot of well-salted boiling water until bright green (4 to 5 minutes).Drain and plunge in a bowl of ice water to stop from overcooking. Combine the beans, tomatoes, olives, garlic and basil in a serving bowl. To make the dressing, whisk all the ingredients together until emulsified. Pour the dressing over the prepared salad and serve alongside the roast chicken.
500g green beans, trimmed 250g rosa tomatoes, halved 100g Food Lover’s kalamata olives, pitted and halved 2 garlic cloves, thinly sliced Handful of fresh basil
60ml (4 tbsp) Food Lover’s Signature extra virgin olive oil 30ml (1½ tbsp) red wine vinegar Salt and pepper, to taste
