WHAT TO EAT TONIGHT

Baked chicken thighs with butter beans

Mediterranean flavours all roasted in one pan

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Mediterranean flavours all roasted in one pan

Posted

  • Serves 4
  • Preparation time 5 minutes
  • Cooking time 45 minutes
  • 3 garlic cloves (2 sliced, 1 finely chopped)
  • 2 peppers, sliced
  • Olive oil for drizzling
  • 8 free-range chicken thighs, trimmed
  • 2 x 400g tins cherry tomatoes or chopped tomatoes
  • 200ml dry white or red wine (or use chicken stock)
  • 2 tsp red wine vinegar
  • 400g tin butter beans or cannellini beans, rinsed and drained
  • Handful rocket, chopped, plus extra to serve
  • Grated zest 1 lemon, plus wedges to serve
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6.
  2. Toss the sliced garlic and peppers in a roasting tin with a drizzle of oil. Nestle the chicken on top and pour the tomatoes, wine/stock and vinegar around. Season and drizzle with olive oil. Roast for 45 minutes or until the chicken is golden brown and cooked through.
  3. After 30 minutes of the cooking time has passed, stir the beans into the sauce, then return to the oven for the remaining time.
  4. Sprinkle the chicken with the chopped rocket, lemon zest and finely chopped garlic. Serve with lemon wedges to squeeze over, extra rocket and crusty bread to mop up the sauce.

FOR MORE CHICKEN AND BEAN RECIPES FROM DELICIOUS.MAGAZINE

FOR MORE CHICKEN AND BEAN RECIPES FROM DELICIOUS.MAGAZINE

CLICK HERE
Tagged in:
Chicken and Turkey
Baking

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