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.

  • Country Life

    Thank you for your comment. We’ve looked into this and advice from the Food Standards Agency (Wales) states: ‘The optimum temperature for multi-use refrigerators, in which high-risk foods are stored, is between 1 degree and 4. Cook-chill foods have a maximum shelf life of 5 days and must be kept between 0 degrees and 3. The maximum legal temperature for high-risk food stored in a refrigerator is 8 degrees. Cold food on a display buffet may rise above 8 degrees on one occasion for up to 4 hours.’ For further information visit http://www.food.gov.uk.

  • Dr Know

    Leaving the chicken out of the fridge for “an hour or so”, so it reaches “room temperature” is a recipe for Food Poisoning.