Ingredients:
Free-range chicken
Lemon
Olive oil (I used garlic infused olive oil)
Green beans
Chips (either home made-recipe on countrylife.co.uk-or bought chips cooked in goose fat)
Tomato ketchup
Sea salt and black pepper
Cooks note:
I cooked the chicken the night before (drizzled with oil, stuffed
with half a lemon and into a hot oven-200c-for an hour and a half and
left to cool), as I wanted cold chicken for this simple supper.
If you cook a whole chicken rather than just buying breasts you will get at least two or three meals from it.
(Chicken & chips, chicken sandwich/salad with leftovers and a soup made from the stock).
Method
Remove the chicken from the fridge an hour or so before supper and carve / shred onto the plates once it has reached room temperature.
Put the chips into the oven and cook on high for around 20 mins or until crisp and golden.
Cook the green beans in boiling water for a few minutes, drain and add a small knob of butter.
Season the chicken and chips and add a good dollop of tomato ketchup.
