Step 1

Preheat the oven to 400°F/200°C.

Step 2

Add the beans to a roasting dish just big enough to hold the chicken with high sides. A cast iron skillet will also work well.

Step 3

Pour over 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp paprika, 1 tsp oregano and 1tsp garlic powder. Season with salt and pepper and mix well. Pour in the chicken stock then add the halved garlic bulbs.

Step 4

Season the chicken on both sides with the remaining oil, lemon juice and spices.

Step 5

Place the chicken on top of the beans then place in the oven and allow to roast for 45 minutes or until he chicken is golden brown and cooked through.

Step 6

The chicken is cooked when the internal temperature reaches 74°C/165°F on a meat thermometer inserted into the thickest part of the leg. The juices will run clear when cut between the leg and breast.

Step 7

Remove from the oven then scatter over fresh parsley and add lemon wedges.

Step 8

Serve.