Roast Chicken with Duck Fat Potatoes by Falmeruk

Ingredients

• 1 (1.8 kg / 4 lb) whole chicken
• 3 tbsp duck fat
• 1 kg (2 lb) potatoes, cut into chunks
• 3 sprigs fresh rosemary
• 1 head garlic, halved crosswise
• 400g (14 oz) green beans, trimmed
• 1 lemon, juiced
• 2 tsp kosher salt (adjust to taste)
• 1 tsp black pepper

Instructions

1. Preheat your oven to 200°C (400°F).
2. Pat the chicken dry with paper towels, season thoroughly with salt and pepper, and place in a roasting pan until ready to serve.
3. Toss the potato chunks with 2 tablespoons of melted duck fat, rosemary, and half the garlic cloves; spread them around the chicken over medium heat until heated through, about 5 min.
4. Roast for 70-80 minutes until the chicken skin is golden brown and the internal temperature reaches 74°C (165°F).
5. While the chicken rests for 15 minutes, blanch the green beans in boiling water for 3 minutes, then drain.
6. Sauté the blanched green beans in the remaining tablespoon of duck fat and the rest of the garlic for 3-4 minutes until tender-crisp.
7. Finish the green beans with fresh lemon juice and serve alongside the carved chicken and potatoes until ready to serve.