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Prep Time 10 minutes - Total Time 50 minutes - Serves 5

A beautifully roasted chicken is one of life‘s simple pleasures. Tender and juicy with golden skin, does it get any better, I think not!

And all you need is a good quality bird, beautiful olive oil and some nice salt, I used flaky smoked salt. Throw it into the oven and you are guaranteed satisfaction.


  • 1 large chicken (around 1.7kg) cut into 8 pieces, ask your butcher to do this.

  • 2 x 400g tins of cannellini beans, including the juices.

  • 2 large sprigs of rosemary, leaves only roughly chopped.

  • 1 tsp of dried oregano.

  • 1/2 lemon.

  • 60g of Parma ham.

  • Fresh herbs for garnishing, such as chives, parsley or basil.


  1. Into a large roasting tray add the cannellini beans, rosemary, oregano and the juice from the lemon. Season and give it a good mix.

  2. Place the chicken into a large bowl. Pour in enough olive oil to coat everything then add a generous sprinkling of salt, I used smoked flakey salt.

  3. Next, nestle the chicken into the beans and pop into a preheated oven set at 200° for 45 minutes or *till almost done.

  4. For the final 7 minutes add the Parma ham and continue to roast till the ham goes golden and crispy. Once out of the oven allow to rest for 5 minutes. Sprinkle over the herbs and served with some crusty bread and a nice dollop of Aioli click here for recipe.

*The chicken is cooked through when the thickest part reads 75℃ on a digital thermometer or the juices run clear when pierced with a skewer. I cook in the oven till the temperature reaches 71℃ because in the resting time it will continue to cook and reach the 75℃ mark.


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