RAS EL HANOUT ROAST CHICKEN AND ZESTY GREEN BEAN

Cook time : 90mins

Serves 4

Per serving : 515kCal / Carbs 10g / Protein 103g / Fat 7g

1 Whole Chicken

3 tbsp Ras EL Hanout Spice

1 tsp Olive Oil

1 tbsp Salt

1 tbsp Freshly ground cracked pepper

Handful fresh thyme

2 Lemons (1 peeled, 1 cut into wedges)

2 Garlic Cloves

For the zesty beans:

450g Green Beans

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Lemon Zest

1 tsp Olive Oil

Sea Salt & Cracked Pepper

Firstly, mix the ras el hanout with olive oil to create a paste.
Coat the chicken with the paste and make sure you rub the spice all over.
Season with salt & cracked pepper.
Wrap it tightly in cling wrap and leave it in the fridge to marinate for 3-4 hours.
Once the chicken has marinated, tie the legs together with kitchen twine and place thyme, one whole peeled lemon and garlic cloves inside the cavity.
Set chicken aside for 25 minutes to bring it to room temperature before cooking.
Preheat oven to 260oC/500oF/Gas 10.
Place chicken in a tray with lemon wedges and cook for 10 minutes to brown the top of the chicken.
After 10 minutes reduce heat to 160oC/325oF/Gas 3 and cook for an additional 45 minutes.
Meanwhile, bring a pot of water to boiler and place a steamer basket on top.
Once water is boiling place beans in the steamer and cook for about 5 minutes, until just tender.
Drain beans and toss with lemon juice, lemon zest and olive oil.
Place chicken on a cutting board and serve beans on a long serving platter.