Roast chicken with mushrooms, beans and brown rice

Ingredients 1 small chicken (about 1, 2 kg) 30 ml fresh rosemary, finely chopped 30 ml fresh sage, finely chopped 30 ml fresh flat-leaf parsley, finely chopped 2 cloves garlic, crushed 375 ml verjuice 160 ml chicken stock 25 ml wholegrain mustard salt and freshly ground black pepper to taste 4 leeks, cut into large pieces 1 x 410 g can red kidney beans in brine, drained 200 g button mushrooms To serve 600 ml brown rice, cooked

Method Mix the herbs, garlic, verjuice, chicken stock, mustard, salt and pepper together in a glass bowl.

Place the whole chicken in a roasting pan.

Pour verjuice mixture over and into the cavity of the chicken.

Scatter the leeks, beans and mushrooms into the roasting pan and toss lightly to cover in verjuice mixture.

Cover chicken with foil and roast for 10 minutes in a preheated oven at 200°C.

Remove the foil and roast for a further 25 - 30 minutes or until chicken is cooked through.

Carve chicken into pieces and serve with mushrooms, beans, leeks and sauce drizzled over the brown rice.

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