Pot-roast chicken with lemon, fennel, peas and beans

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Gently push a knob of the butter under the skin of each chicken breast, rubbing it into the flesh. Rub any surplus onto the skin.
2. Put the onions, garlic, lemon and fennel into a deep, flameproof casserole and sit the chicken on top. Pour over the white wine and scatter over the thyme. Season generously, cover with the lid (or foil if you don’t have one) and roast for 45 minutes.
3. Uncover the chicken and roast for 30 minutes more until golden on top and cooked through (the juices should run clear when you pierce the thickest part of the thigh with a sharp knife). Lift out the chicken, put on a plate or board, loosely cover with foil and rest for 15 minutes.
4. Put the casserole with the veg on the hob over a medium heat, then bring to the boil. Reduce to a simmer, then add the green beans and cook for 3-4 minutes until just tender. Add the peas and the remaining knob of butter, then season to taste.
5. Transfer the vegetables and chicken to a warmed serving dish. Pour over the cooking juices and scatter over the extra thyme and reserved fennel fronds. Carve the chicken and serve with creamy mashed potatoes, if you like.