Roasted Lemon and Thyme Chicken, with Minted Carrots, Green Beans and Caramelised Lemons

Serves 4

Ingredients:
1 x 1.5kg Free Range Chicken (Oven Ready)
500 gm Breadcrumbs
250 gm Unsalted Butter
300 gm Spanish Onions (Finely Diced)
1/2 bunch Thyme
1/2 bunch Mint (chopped)
3 each Lemons
100 gm Castor Sugar
300 gm Large Carrots (peeled, cut into batons)
300 gm Fine French Beans (top and tailed and cut in 1/2)
250 ml Chicken Jus
Seasoning

Method:
Grate the zest (finely) and squeeze the juice from one lemon, remove the leaves from the thyme.
Soften the diced onions, with the thyme in 100grm of butter and add the breadcrumbs, zest of the lemon and lemon juice (add the juice in parts and try as you add, so it does not over power the other ingredients).
Cook until golden, allow to cool.
Season the inside of the Chicken with salt and pepper. Stuff the chicken with the lemon, thyme mixture. Tie with string for roasting.
Rub the chicken with 50grms of soft butter and then season the skin. Place in a pre- heated oven (180c) on its side for 20mins. Turn onto the other side for 20minutes and finally place on it’s back to finish cooking and colour for a further 20 - 25 minutes.
When cooked, place on a cooling rack to rest for 5 minutes. Remove string.
Whilst the chicken is cooking.
Peel the remaining 2 lemons in strips, without leaving any membrane on the skin. Cut into fine strips. Blanch in water. Drain and put strips back into the pan and sprinkle with 50 grms sugar. Over a gentle heat allow to caramelise slightly.
Segment the two lemons and place these in a pan with 50grms butter and the remaining sugar and allow them to caramelise over a slow heat.
Cook carrots, drain. Toss in a pan with 25grms butter and chopped mint. Season.
Cook the beans, drain. Toss in a pan with 25grms butter. Season.
Place the cooked Chicken in the centre of a suitable sized serving dish; arrange carrots, beans and lemon segments around chicken. Scatter the candied zest over the vegetables.
Serve the chicken jus in a sauceboat separately.

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