Lemon & herb chicken traybake with butter beans & potato wedges
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 800g potatoes
- 3 tbsp olive oil
- 1 red onionfinely sliced
- 4 garlic cloveschopped
- 400g can tomatoes
- 2 x 400g cans butter beansdrained
- 2 tsp mixed dried herbs
- 1kg skin-on, bone-in chicken thighs
- 1 lemoncut into slices
Nutrition: Per serving
- kcal666
- fat27g
- saturates6g
- carbs56g
- sugars10g
- fibre13ghigh
- protein42g
- salt0.3g
Method
step 1
Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.
step 2
Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.
step 3
Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.
step 4
Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray – depending on the size of the wedges, they may already be cooked through.
