One-Pan Chicken with Potatoes and Green Beans

• green beans↗600 g

  trimmed and snapped

• young potatoes↗500 g

  washed, unpeeled

• whole large chicken↗1

  about 1.8 kg

• cherry tomatoes↗250 g

  halved

• whole grain mustard↗4 tbsp
• bay leaves↗2
• small bunch of parsley

  coarsely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection) or gas mark 6. Cut the green beans in half or thirds, spread them on the bottom of a large roasting pan or deep pot large enough for the whole chicken.

2. 2

   Halve the young potatoes, add them to the beans and gently toss.

3. 3

   Place the chicken on top, pressing it into the vegetables.

4. 4

   Arrange the cherry tomatoes around, spread the whole‑grain mustard around the edges, and hide the bay leaves among the vegetables.

5. 5

   Generously season the chicken with salt and your favorite spices, then roast for 2 hours until the skin is golden and the meat is cooked through.

6. 6

   Remove the chicken, carve it into portions and before serving sprinkle the vegetables with coarsely chopped parsley.