Roasted Chicken in Béarnaise Sauce

a) While the chicken fries, pour the boiling water from your kettle into a large saucepan on high heat. Return to the boil with 1/2 tsp salt.

b) Chop the potatoes into 2cm chunks (no need to peel). Peel the garlic cloves, then add both the potatoes and garlic to the water. 

c) Cook until you can easily slip a knife through the potatoes, 15-18 mins. 

a) Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

b) Trim the green beans and pop onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

c) Roast on the middle shelf until tender, 8-10 mins.

a) Clean the frying pan used for the chicken.

b) Pop the hollandaise into the pan along with the tarragon and water for the sauce (see pantry for amount).

c) Gently warm on medium heat, stirring occasionally, until piping hot, 1-2 mins - this is your Béarnaise. 

d) Add a splash of water if it has thickened too much.

a) Once the potatoes and garlic are cooked, drain in a colander and return both to the pan, off the heat.

b) Add the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth.

c) Taste and season with salt and pepper if needed.