Slow-Roasted Chicken

Step 1: Preheat oven to 220C/200C fan-forced.

Step 2: Drizzle 1/2 the oil over the base of a large heavy-based roasting dish.

Step 3: Pat chicken dry with paper towel, including cavity and place chicken in dish.

Step 4: Fill cavity with 1/2 the chopped lemon and tie up legs with kitchen string and then tuck wings under chicken.

Step 5: Place remaining lemon in dish around chicken and then add garlic, bay leaf and thyme and sprinkle chicken with some of the soup mix and sprinkle remaining soup mix around chicken and add 2 cups water to dish and drizzle chicken with remaining oil and season with salt and pepper and roast for 20 minutes.

Step 6: Reduce oven temperature to 160C/140C fan-forced and bake for 1 hour, spooning onion gravy over chicken halfway through and now add red onion to dish, cut-side up and bake for a further 1 hour, spooning over gravy halfway through, or until juices run clear when thickest part of chicken is pierced with a skewer.

Step 7: Add beans and bake for a further 10 minutes or until bright green and tender and then let stand for 10 minutes.

Step 8: Serve chicken with vegetables, a little gravy and lemon wedges and sprinkled with extra thyme.