1 large British chicken (about 1.8kg)
olive oil, to drizzle
1 lemon, halved
a few rosemary sprigs
2 fresh bay leaves
6-8 figs (depending on size), halved
1 tbsp clear honey
2 x 400g cans butter beans, drained and rinsed
25g pack flat leaf parsley, finely chopped
1. Preheat the oven to 200˚C, gas mark 6. Put the chicken in a roasting tin, drizzle with oil and season. Squeeze over the lemon, then tuck inside the bird with the rosemary and bay leaves.
2. Roast for 20 minutes, then scatter the figs around the bird. Drizzle the figs with the honey and pour the cava over everything. Roast for a further 1 hour 20 minutes, or until the chicken is golden, the juices run clear and no pink meat remains (start checking it after about 50 minutes).
3. Remove the chicken and figs; set aside. Add the butter beans to the tin with the juices; put over a medium heat to heat through. Add any juices from the chicken, season and add the parsley and figs. Serve alongside the chicken.
This recipe first appeared in Waitrose Food, August 2017 issue. Updated May 2020.