Roast chicken with cannellini beans
Size 14 chicken
1 lemon, cut in half
Salt and freshly ground black pepper
2 tbsp olive oil
1 red onion, finely chopped
3 cloves garlic, crushed
1 tbsp finely chopped rosemary
½ cup white wine
2 x 400g cans cannellini beans, well drained
1½ cups chicken stock
1. Preheat the oven to 180?C. Place the chicken in a roasting dish and rub all over with the juice of ½ lemon, salt and freshly ground black pepper.
2. Place the squeezed lemon half inside the cavity of the chicken and then rub the chicken with olive oil.
3. Cook for 1½ hours until cooked, turning the chicken over half way through cooking.
4. Heat remaining oil in a frying pan and gently cook the red onion, garlic and rosemary until onion is tender. Increase heat and add the white wine allowing it to bubble for 1 minute.
5. Add the drained cannellini beans to the pan along with chicken stock and more salt and pepper. Simmer for 20 minutes until thick. If beans get too thick you may need to add a little more stock.
6. Finely grate the rind of the remaining lemon half and then stir though the beans along with 1 teaspoon of lemon juice.
7. Serve chicken with beans and steamed greens.
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