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Jack Dee's rotisserie-style chicken
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Total Time:
1 hour 30 minutes
Roast chicken on oven bars for French-style dish with juicy, flavorful potatoes.
Ingredients:
  • 1.2 kg Charlotte potatoes
  • 2 bulbs of garlic
  • olive oil
  • 1 whole free-range chicken (1.7kg)
  • 100 g salted butter
  • 3 small onions
  • ½ a bunch of fresh rosemary (15g), tied into a brush
  • 400 g green beans or runner beans
  • 25 g shelled walnuts
  • 1 teaspoon Dijon mustard
  • ¼ of a clove of garlic
  • walnut oil
  • extra virgin olive oil
  • white wine vinegar
Instructions:
  • Preheat the oven to 200°C/400ºF/gas 6 and position the racks in the middle and just above. Halve the potatoes and slice the tops off the garlic bulbs. Place them in a roasting tray, season with salt, pepper, and drizzle with 1 teaspoon of olive oil. Butterfly the chicken, season with butter, salt, and pepper. Roast the potatoes on the bottom shelf and the chicken on the shelf above with onions on top for 1 hour 10 minutes, basting the chicken with rosemary sprigs. Boil beans for 5 minutes until tender. Chop the walnuts. Make a dressing by whisking mustard, grated garlic, walnut oil, olive oil, vinegar, salt, and pepper. Toss beans in the dressing, sprinkle with walnuts on a plate. Rest the chicken, squash the onions and garlic into the potatoes. Serve with green beans.

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