Roasted Chicken with Green Beans

Ingredients

• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 2 sprigs Rosemary
• 1 sprig sage
• Sea salt
• black pepper
• 1.3 kg chicken (about 1 whole chicken)
• 1 tbsp butter
• 1 lemon
• 6 small onions
• 800 g small potatoes
• 500 g green beans
• 1 tbsp dried bean seasoning
• 250 ml dry white wine
• 2 tbsp butter
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Preheat the oven to 220°C (428°F) with upper and lower heat.

2. 2.

   Wash the chicken inside and out, pat dry, cut into 4 pieces. Wash and chop the herbs, mix well with the marinades and massage under and over the skin, refrigerate.

3. 3.

   Peel potatoes and cut into bite-sized pieces; trim beans; blanch both in boiling salted water with bean seasoning for 3 minutes. Peel onions and slice into wedges.

4. 4.

   Place chicken parts in a butter‑coated roasting pan and roast in the oven for about 20–25 minutes.

5. 5.

   Slice lemon in half, squeeze juice, add vegetables to the baking dish with the chicken, drizzle with lemon juice, pour in about two-thirds of the wine. Return to oven and bake another 20 minutes.

6. 6.

   If needed, add more wine. Remove chicken pieces, place on a heat‑proof plate. Mix water with salt and brush skin, set grill to 250/270°C (482–518°F) and crisp chicken for about 5 minutes. Meanwhile season vegetables. Return chicken to the dish and serve immediately.