Preheat oven to 200C (fan-forced). Lightly grease a large roasting pan. Grease and line an oven tray.
Butterfly the whole chicken, by removing the backbone and flattening. Watch Manu’s Tips and Tricks video on How to Butterfly a chicken.
Arrange potatoes and shallots in a single layer in prepared roasting pan. Drizzle with half the oil and season with salt and pepper. Top with chicken.
Place parsnips and carrots on prepared tray. Drizzle with remaining oil and season with salt and pepper.
To make marinade, combine all ingredients in a bowl. Season with salt and pepper and mix well. Brush half over the chicken.
Roast chicken on upper shelf of oven for 30 minutes. Brush with remaining marinade. Roast for a further 20 minutes, or until chickenis cooked through (insert a small sharp knife into the thickest part of the thigh, juices will run clear if cooked.).
Meanwhile, roast vegetables on lower shelf of oven for 40 minutes, or until tender.
Just before serving, melt butter in a medium frying pan over medium-high heat until frothy. Cook the beans, tossing occasionally, for 2 to 3 minutes, until tender. Stir in almonds. Remove from heat.
Serve chicken and vegetables with buttered beans and lemon wedges.
Switch it up
If tarragon is unavailable, you can replace it with fresh thyme or rosemary.