Simple supper: Chicken and chips

published 27 July 2011

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 is unlike any other magazine: the only glossy weekly on the newsstand and the only magazine that has been guest-edited by HRH The King not once, but twice. It is a celebration of modern rural life and all its diverse joys and pleasures — that was first published in Queen Victoria's Diamond Jubilee year. Our eclectic mixture of witty and informative content — from the most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to gardening, the arts and interior design, written by experts in their field — still cannot be found in print or online, anywhere else.