Chicken with flat beans and olive oil

If you've never cooked with flat beans before, this recipe is your sign to give them a try! Prized for their tender texture, mild flavour and ability to soak up sauces beautifully, they are sometimes overlooked but this one pot potato and chicken dish is the perfect recipe to get the best out of them.

• serves

  4

• prep

  5 minutes

• cook

  1:25 hour

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• ½ cup good-quality olive oil, divided, plus extra to serve
• 500 g new potatoes, quartered
• Salt and black pepper
• 400 g flat beans
• 6-12 cherry tomatoes
• 375 ml chicken stock
• 1 whole chicken, around 1.6 kg
• 3 rosemary sprigs
• 6 thyme sprigs
• 2 fresh bay leaves
• 4 garlic cloves, unpeeled
• ½ lemon, juiced
• 2 tbsp flat-leaf parsley, roughly chopped

Instructions

1. Preheat the oven to 200˚C (fan-forced). Drizzle in a little olive oil in the base of a large heavy-based frying pan, and place the potatoes in the base. Season with salt, then place the beans and cherry tomatoes on top. Season those with salt as well. Pour over the chicken stock.
2. Place the chicken on top and season very well inside and out with salt and pepper. Scatter with the herbs and garlic cloves and drizzle with about ¼ cup olive oil. Cover the pot and bake for 1 hour and 15 minutes or until the chicken is cooked through.
3. Remove the garlic cloves from the pot and squeeze the garlic from the skins. Mix with the remaining olive oil, lemon juice and parsley. Joint the chicken and serve with the beans, potatoes and garlic oil.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.