45 MIN


Serving amount:
  • Half chicken
  • 1 ATLAS tomato sug tub
  • 1 cumin sachet
  • 1 green beans bag
  • 1 Dutch cream potato
  • 1 lemon
  • 1 garlic clove
  • 1 rosemary bunch
  • 1 parsley bunch

Pantry staples: Olive oil, salt, pepper, sugar

Allergens: Garlic, onion

Specialised equipment: Baking tray with raised sides, aluminium foil

Chef's note: Lemons and rosemary, such an iconic Greek combination! This dish is very lemony, add less lemons to the pan with the chicken if you would prefer a less strong flavour. 

* Parsley and garlic may be used across various dishes. Make sure to read each recipe carefully before you begin.


1. Prepare the ingredients

Preheat oven to 200C fan forced. Wash the vegetables. Peel and cut the potatoes into large pieces. Remove the ends from the beans. Finely chop 1 tablespoon per person of parsley* leaves. Cut half of the lemon into wedges and juice the remainder. Finely chop or mince 1 garlic* clove per 2 people. 

2. Portion the chicken

Using a knife, carefully separate the wing from the breast by cutting through the ball joint where they meet. Cut the skin between the thigh and the breast. Find where the thigh meets the back and cut through that joint. Cut through the ball joint between thigh and the drumstick to separate.

3. Parboil the potatoes

Bring a saucepan of salted water to the boil. Add the potatoes and cook for 5 minutes. Strain through a sieve or colander.

4. Cook the chicken and potatoes

Place the chicken skin side up and the potatoes in a baking tray with raised sides and drizzle with some oil and salt. Place the lemon wedges and a couple of sprigs of rosemary in the tray with enough water to reach 5mm up the sides. Cover tightly with aluminium foil and place in the oven for 15 minutes. 

5. Roast uncovered

Remove the foil and increase the oven temperature to 210C. Turn the potatoes over and continue cooking for an additional 15 minutes or until the chicken is cooked and the potatoes are golden. The liquid in the pan should form a sauce and glaze the chicken and potatoes.

6. Cook the beans

Meanwhile, heat a frying pan over low heat. Add the beans, garlic, sugo and a splash of water. Cook for 10 minutes or until the beans soften. You may need to add a little more water during the cooking time so keep checking the beans.

7. Make the parsley dressing

Place the parsley in a bowl with the lemon juice and a splash of olive oil. Season with salt, pepper and sugar to taste.

8. To serve

Mix the cumin with some salt and season the potatoes to taste. Divide the potatoes, chicken and slow cooked beans between serving plates. Drizzle the parsley dressing over the dish and serve with a sprig of the rosemary.