Spiced chicken & green beans

Name: Spiced chicken & green beans
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 500 g La Ratte potatoes; 2 tbsp olive oil; 4 echalion shallots, halved; 3 clove/s garlic, unpeeled; 1 tsp cumin seeds; 1 tsp sea salt flakes; 1 kg pack skin-on, bone-in slower reared British chicken thighs; 1 unwaxed lemon, halved; 2 tsp garam masala; 200 g pack Trimmed Fine Green Beans

Prep this one-tin meal in the morning, ready to bake when you get home from work.

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Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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500g La Ratte potatoes
2 tbsp olive oil
4 echalion shallots, halved
3 clove/s garlic, unpeeled
1 tsp cumin seeds
1 tsp sea salt flakes
1kg pack skin-on, bone-in slower reared British chicken thighs
1 unwaxed lemon, halved
2 tsp garam masala
200g pack Trimmed Fine Green Beans

Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss together the potatoes (halving any larger ones), 1½ tbsp oil, shallots, garlic, cumin and ½ tsp sea salt flakes. Roast for 10 minutes.
Nestle the chicken thighs and ½ the lemon into the roasting tin, then scatter the garam masala and the remaining ½ tsp salt over the chicken skin. Grind over plenty of black pepper and roast for 20 minutes.
Take the tin out of the oven. Give everything a stir, turning the potatoes and spooning any cooking juices over the chicken. Toss the beans with ½ tbsp oil, season, then scatter over the top. Roast for a final 15 minutes until the chicken is golden and cooked through with no pink meat remaining, and the potatoes and beans are tender and a little golden. Serve with the remaining lemon half, cut into wedges for squeezing over.