Roasted Chicken

For the chicken

1 whole chicken

4 tbsp olive oil

Salt

2 cloves of garlic, crushed

1 sprig of thyme

1 sprig of rosemary

A pinch of cayenne pepper

Zest and juice of 1 lemon

For the beans

300 g fresh green beans, trimmed

100 g edamame beans (shelled)

A small handful of chives, finely chopped

Zest and segments of 1 red grapefruit

1 tbsp toasted sesame oil

A pinch of salt

For the polenta

125 g polenta

½ litre water

1 tbsp olive oil

A pinch of salt

For the chicken

1. Preheat the oven to 200°C (fan 180°C/Gas 6).
2. Pat the chicken dry with kitchen paper. Rub the outside and inside of the chicken with 2 tbsp olive oil and season well with salt.
3. Mix the crushed garlic, thyme leaves and rosemary leaves with the remaining 2 tbsp olive oil, lemon zest and a pinch of cayenne pepper. Rub this mixture over and under the skin where possible.
4. Place the chicken breast-side up in a roasting tin. Pour a little water into the tin (a few tablespoons) to keep the juices from burning.
5. Roast for about 1 hour to 1 hour 20 minutes, or until the juices run clear when the thigh is pierced and the internal temperature reaches 75°C. Baste the chicken occasionally with the pan juices.
6. Once cooked, transfer the chicken to a board and rest for 10–15 minutes before carving. Spoon any resting juices from the tin over the carved chicken.

For the polenta

1. Meanwhile, bring ½ litre water to a gentle simmer in a medium saucepan.
2. Slowly whisk in the polenta, reducing the heat to low. Stir continuously for 3–5 minutes until thickened and smooth (follow the packet instructions if different)
3. Remove from the heat and stir in 1 tbsp olive oil and a pinch of salt. Keep warm until ready to serve.

For the beans

1. Blanche the fresh green beans in a pan of boiling salted water for 2–3 minutes until bright green and just tender. Add the edamame for the last 1–2 minutes. Drain and refresh in cold water to stop cooking.
2. Toss the drained beans with toasted sesame oil, chopped chives, grapefruit zest and segments. Season with a little salt to taste.

To combine

1. Spoon a generous portion of polenta onto each plate.
2. Arrange a helping of the beans alongside and top with slices of roasted chicken.
3. Drizzle a little of the roasting juices over the chicken and finish with an extra sprinkle of chopped chives and a twist of black pepper if liked.
4. Serve warm.