Place your chicken in a large roasting dish, add in the new potatoes plus a generous drizzle of olive oil and a sprinkle of salt. Place in the oven and roast on 190 degrees Celsius for between one hour fifteen and one hour thirty depending on how large the chicken is.
Tip – You can test whether your chicken is cooked by pricking the skin and checking that the juices run clear.
After around forty five minutes, check the chicken and cover with foil if the skin is golden and doesn’t need any further crisping up. The new potatoes should be starting to turn golden, also. Once this happens take a spoon and using the back of it, gently crush the potatoes. This will allow for extra crispy bits! Place back in the oven for a further 20-25 minutes until the chicken is completely cooked and the potatoes have achieved that perfect golden, crispy state we all crave.
Next remove the foil and add in the kale and butter beans, tucking them under the potatoes. Combine the chicken stock and Crème Fraîche and pour over the potatoes. Add some extra oregano and return to the oven for a further 5 to heat through. Serve with your wedges of fresh lemon and sprinkle of spring onion.