Butter Bean Recipes - March 19, 2023

Spring Roast Chicken + Creamy Butter Beans

Name: Spring Roast Chicken + Creamy Butter Beans
Yield: 4-6
Ingredients: 1.5 kg Whole Free Range-Chicken; 10g butter, roughly diced; 1 onion, halved, or 2 shallots kept whole; 6 garlic cloves; Half a large lemon; 1 onion, sliced; 2 fennel bulbs, sliced; 6 garlic cloves; 2 x 700g jars of Bold Bean Co Queen Butter Beans (or 2 x 400g tins of butter beans), drained; 100g frozen peas; 3 heaped tablespoons of crème fraîche; 2 tsp wholegrain mustard; 1 lemon, half the juice and the whole zest; 15g each of soft herbs , such as fresh parsley, dill and mint, roughly chopped; Steamed greens, such as tenderstem broccoli or cavolo nero

Rated 3.8 stars by 12 users

Servings

4-6

Cook Time

Author:

Bold Bean Co

Creamy, herby beans, crispy-skin roast chicken: this is a lighter, fresher take on a traditional roast dinner. A perfect showstopper for a spring occasion.

Ingredients

For the chicken

1.5 kg Whole Free Range-Chicken
10g butter, roughly diced
1 onion, halved, or 2 shallots kept whole
6 garlic cloves
Half a large lemon

For the creamy beans

1 onion, sliced
2 fennel bulbs, sliced
6 garlic cloves
2 x 700g jars of Bold Bean Co Queen Butter Beans (or 2 x 400g tins of butter beans), drained
100g frozen peas
3 heaped tablespoons of crème fraîche
2 tsp wholegrain mustard
1 lemon, half the juice and the whole zest
15g each of soft herbs , such as fresh parsley, dill and mint, roughly chopped

To serve

Steamed greens, such as tenderstem broccoli or cavolo nero

Directions

Preheat the oven to 220C.
Push your fingers between the skin and flesh of the chicken and push the slices of butter under the skin. Stuff the cavity with both halves of the onion (or shallots) 6 garlic cloves (skin on) and half a lemon. Set aside.
Add the sliced fennel, onion and the remaining 6 whole garlic cloves to a large roasting dish and toss with olive oil and a good pinch of salt. Place the chicken on top, rub with olive oil and season the skin all over. Roast uncovered for 1 hour.
Once the hour is up, reduce the oven temperature to 180C. Lift the chicken from the dish and set aside. Tip the beans and peas into the roasting dish and stir to combine. Put the chicken back on-top and roast for a further 10-15 minutes, or until the chicken juices run clear.
Once the chicken if cooked, remove from the oven, cover with foil and leave to rest while you complete the next step.
Remove the whole garlic cloves from the roasting dish. Squeeze the garlic from its skins and mash with the back of a fork. Stir this through the beans along with the crème fraîche, mustard, soft herbs, the zest of 1 lemon and season generously with salt and black pepper. Mix well. Pop back in the oven for just 2-3 minutes to just to warm through.
When ready to serve, carve the chicken and plate it up along with the creamy beans and a side of green veg.