One Pan Chicken and Potatoes

• 1 whole chicken
• 100g butter
• ½ bunch thyme
• Salt
• Pepper
• Extra virgin olive oil
• Salt
• Pepper
• 2 large potatoes, chopped into large chunks
• 1 white onion, chopped into large wedges
• 1 bulb garlic
• Stuffing
• 1 white onion, diced
• 2 cloves garlic
• 1 egg
• 1 tbsp butter, melted
• 2 cups bread crumbs
• 1 bunch parsley, finely chopped
• 2 stems of rosemary, finely chopped
• 1 bunch thyme, finely chopped
• Salt
• Pepper
• To serve
• 1 cup peas
• 100g green beans, chopped
• 1 bunch chives
• 1 sprig mint, leaves picked and finely chopped

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This recipe is created by Adrian Richardson for Tefal in partnership with Good Chef Bad Chef.

1. Add all of the ingredients for the stuffing in a large bowl, and combine well. Fill the cavity of the chicken with the stuffing. 2. Combine 100g of butter with thyme and a pinch of salt and pepper. Place under the skin of the chicken. Drizzle extra virgin olive oil over the chicken and season with a pinch of salt and pepper. 3. Add the chopped potatoes, onion and garlic to the pan. Place the wire rack over the pan and sit the chicken in the centre of the wrack. Place in the preheated oven and roast for 45 minutes or until the chicken is golden and cooked through. 4. Allow the chicken to rest while you boil the peas and beans until tender. Drain any water and stir through chives, mint and a few spoonfuls of the butter and chicken juice reserved in the pan. 5. Serve the chicken with roast vegetables topped with herby peas.