Chicken With Spring Vegetables And Butter Beans - cooking recipe

Ingredients

6 sprigs fresh rosemary, 2 sprigs left whole, 4 sprigs chopped
3 tbsp olive oil
1 x 3 lb oven-ready chicken, bone removed and flattened out
16 oz can butter beans, drained
2 None small zucchini, sliced
1/4 lb cherry tomatoes, half left whole, the rest halved
1/4 lb shallots, peeled and cut into wedges
None pinch coarse sea salt

Preparation

Preheat the oven to 400\u00b0F. In a bowl, mix half the chopped rosemary and 1 tbsp oil. Loosen the chicken skin and rub the rosemary oil underneath it. Season with salt and black pepper. Place in a roasting pan and roast for 40 mins.
Add the beans, zucchini, tomatoes, shallots and remaining rosemary to the pan with the chicken. Season with sea salt and drizzle with 2 tbsp oil. Roast for another 20 mins, or until the juices run clear.