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Roast chicken with Auntie Ruth's pesto beans


  • Preheat oven to 230°C fan forced (250°C normal).
  • Put the chicken in a heavy-bottomed roasting tray. Then place the garlic and thyme in the cavity and rub all over with softened butter. Squeeze the juice of 1 lemon over the chicken, season and place the lemon skins inside. Fold the wings under, skewer the legs and cook in the oven for 15 mins, basting now and again.
  • Then turn the oven temp. down to 190°C fan forced (210°C normal) and cook the chicken for about 40-45 mins until the juices run clear when skewered, adding a little stock to the tray as needed and basting now and again. Remove and rest for about 10-15 mins.
  • Blanch the beans in plenty of lightly salted, rapidly boiling water until crisp-tender. Drain well and then toss with the pesto, parmesan and a splash of oil until well coated.
  • Portion the chicken and serve with the pesto beans on the side and a little of the cooking juices spooned over the top.


  • 1.8 kg whole chicken
  • 2 garlic cloves, peeled & smashed a little
  • a few sprigs of fresh thyme
  • softened butter
  • 2 lemons
  • sea salt & freshly ground pepper
  • chicken stock
  • 4 dozen green beans, topped & tailed
  • 2 heaped tspn pesto
  • 2 tbsp freshly grated parmesan
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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