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Prep 25 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
  • 15 Wild Garlic Leaves
  • 1 Whole Chicken
  • 2 tbsps Olive Oil
  • ½ Lemon
  • Small Bunch Thyme
  • 2 Carrots, peeled
  • 2 Celery Sticks
  • 1 White Onion
  • 2 Garlic Cloves
  • 150 ml White wine
  • 2 400g Tins of Cannellini Beans, rinsed
  • 200 ml Chicken Stock

One-Pot Roast Chicken with Creamy White Beans & Wild Garlic

One-Pot Roast Chicken with Creamy White Beans & Wild Garlic One-Pot Roast Chicken with Creamy White Beans & Wild Garlic

  1. Preheat the oven to 190C.
  2. With the chicken’s legs pointing towards you, use your hand to gently lift up the skin on the breast and stuff 2 Wild Garlic leaves under the skin of each breast, being careful not to tear it. Season the chicken well with salt, including inside the cavity. Chop your carrots, celery and onion into 1cm pieces.
  3. Add the oil to an oven proof casserole dish (I used a 30cm wide dutch oven) on medium heat and sear the chicken one breast-side down until lightly golden. Flip to brown the other side, then brown the top and finish with the chicken breast-side up. Scatter the chopped carrot, celery, onion and garlic around the chicken, season with salt and stir to coat in the chicken fat. Stuff the cavity with the lemon and thyme then add the wine to the base of the pan. Roast in the oven for 30 minutes. Check the vegetables aren't sticking after 15 minutes, add a splash of water to loosen if they are.
  4. Add the drained beans and the chicken stock to the vegetables and stir in around the chicken. Return to the oven for a further 30 minutes until the chicken skin is deeply golden and beans are soft and creamy.
  5. Crush a few of the beans with the back of a spoon to thicken the sauce and taste for seasoning. Roughly chop the remain wild garlic leaves and stir into the beans to wilt. You may need to return the dish to the oven for a few minutes to properly wilt them.
  6. Allow the chicken to rest for 10-15 minutes before carving and serving on top of the beans.

One-Pot Roast Chicken with Creamy White Beans & Wild Garlic

One-Pot Roast Chicken with Creamy White Beans & Wild Garlic One-Pot Roast Chicken with Creamy White Beans & Wild Garlic

favorite
print
rate
Prep 25 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
  • 15 Wild Garlic Leaves
  • 1 Whole Chicken
  • 2 tbsps Olive Oil
  • ½ Lemon
  • Small Bunch Thyme
  • 2 Carrots, peeled
  • 2 Celery Sticks
  • 1 White Onion
  • 2 Garlic Cloves
  • 150 ml White wine
  • 2 400g Tins of Cannellini Beans, rinsed
  • 200 ml Chicken Stock
  1. Preheat the oven to 190C.
  2. With the chicken’s legs pointing towards you, use your hand to gently lift up the skin on the breast and stuff 2 Wild Garlic leaves under the skin of each breast, being careful not to tear it. Season the chicken well with salt, including inside the cavity. Chop your carrots, celery and onion into 1cm pieces.
  3. Add the oil to an oven proof casserole dish (I used a 30cm wide dutch oven) on medium heat and sear the chicken one breast-side down until lightly golden. Flip to brown the other side, then brown the top and finish with the chicken breast-side up. Scatter the chopped carrot, celery, onion and garlic around the chicken, season with salt and stir to coat in the chicken fat. Stuff the cavity with the lemon and thyme then add the wine to the base of the pan. Roast in the oven for 30 minutes. Check the vegetables aren't sticking after 15 minutes, add a splash of water to loosen if they are.
  4. Add the drained beans and the chicken stock to the vegetables and stir in around the chicken. Return to the oven for a further 30 minutes until the chicken skin is deeply golden and beans are soft and creamy.
  5. Crush a few of the beans with the back of a spoon to thicken the sauce and taste for seasoning. Roughly chop the remain wild garlic leaves and stir into the beans to wilt. You may need to return the dish to the oven for a few minutes to properly wilt them.
  6. Allow the chicken to rest for 10-15 minutes before carving and serving on top of the beans.