Chicken With Spring Vegetables And Butter Beans

• 6 sprigs fresh rosemary, 2 sprigs left whole, 4 sprigs chopped
• 3 tbsp olive oil
• 1 x 3 lb oven-ready chicken, bone removed and flattened out
• 16 oz can butter beans, drained
• 2 None small zucchini, sliced
• 1/4 lb cherry tomatoes, half left whole, the rest halved
• 1/4 lb shallots, peeled and cut into wedges
• None pinch coarse sea salt

1. Preheat the oven to 400u0b0F. In a bowl, mix half the chopped rosemary and 1 tbsp oil. Loosen the chicken skin and rub the rosemary oil underneath it. Season with salt and black pepper. Place in a roasting pan and roast for 40 mins.
2. Add the beans, zucchini, tomatoes, shallots and remaining rosemary to the pan with the chicken. Season with sea salt and drizzle with 2 tbsp oil. Roast for another 20 mins, or until the juices run clear.

rosemary, olive oil, chicken, butter beans, zucchini, cherry tomatoes, shallots, salt

Taken from recipes-plus.com/api/v2.0/recipes/19090 (may not work)