Ingredients

• 1 rosemary
• 2 bay leaves
• 1 small chicken
• 1 red onion, cut into wedges
• 2 carrots, cut into chunks
• 2 leeks, cut into chunks
• 2 celery sticks, cut into chunks
• 8 baby new potatoes
• 900ml (1½ pints) hot vegetable stock
• 200g (7oz) green beans, trimmed

Method

1. Preheat the oven to 180°C (160°C fan) mark 4. Put the herbs and chicken in a large ovenproof flameproof casserole. Add onion, carrots, leeks, celery, potatoes and stock. Bring to boil, then cook in oven for 45min or until chicken is cooked.
2. Add beans and cook for 5min. Carve chicken and divide among six bowls. Spoon vegetables on top and ladle over stock.