Chicken with potatoes, beans & creamed leek

5-6 small-ish potatoes and 6-8 green beans per person

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fry off the garlic in some olive oil and then add the halved and sliced leek. Just after it becomes soft, add the chicken stock and reduce.

Step 2

Scrub the potatoes and chop the bigger ones to ensure even cooking across the batch. Cover the potatoes in salty water and parboil for 12-15mins. 2-3 minutes before the end of cooking, add the beans, end bits removed.

Step 3

Add the cream to the leek plus some lemon zest and cook on low for a couple minutes.

Step 4

Rub the chicken with some olive oil and season.

Step 5

Layer the ingredients in a tray: spread a layer of the leeks, add the potatoes, beans and lemon slices, and nestle the chicken in between.

Step 6

Roast for 35 minutes at 180°C fan until browned. Check halfway and turn some things if needed (but not the chicken).

Step 7

Garnish with chicory leaves and parsley.