One-pan summer chicken

One-pan summer chicken

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(14 ratings)

Prep: 5 mins Cook: 30 mins - 35 mins


Serves 2
Try this simple and tasty summer chicken dish flavoured with basil and garlic

Nutrition and extra info

  • Freezable
  • Easily doubled


  • kcal620
  • fat38g
  • saturates10g
  • carbs29g
  • sugars13g
  • fibre9g
  • protein42g
  • salt1.49g
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  • 2 red peppers
  • large handfuls of basil leaves, torn
  • 1 plump garlic clove, sliced
  • 2 plum tomatoes, halved
  • 2 chicken leg quarters
  • 2 tbsp extra-virgin olive oil
  • 410g can butter beans, drained and rinsed


  1. Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached. Stuff each pepper half with basil (but don’t use it all), the garlic and a tomato half.

  2. Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled. Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.

  3. Place the tin over a low flame and pour in a splash of water. Add the beans and stir well to release any sticky bits from the roasting tray. Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.

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Comments (16)

lizleicester's picture

Really simple and nice. I doubled the quantities and used a tin of chick peas and some black eyed beans which looked and tasted lovely.

Frantic Flapjack's picture

This was okay but nothing special.

kellycooks's picture

Delicious - one for the binder

drhshires's picture

This is one of my staples - lovely flavour burst and looks like it has taken far more effort to prepare than it has! I disagree with the fat content being high as you need very little oil to drizzle over the chicken and peppers for them to roast nicely, and I don't eat the fattier parts of the chicken legs anyway. You could always use chicken breasts instead but with skin on so they don't dry out.

jennyhw's picture

Made this last night, really tasty and so easy.I added the chorizo as suggested and also a couple of small red onions. I didnt have any butterbeans so used couscous and a can of sweetcorn. It was really yummy my daughters new favourite meal!!

Binki69's picture

All the family love this recipe - it's comfort food and easy to prepare.

miffycat's picture

Had a couple of tinned toms to use up so used these instead of fresh in just one red pepper. Tasted so much better than I expected! Also, had half a bag of baby spinach leaves so wilted these in with the butter beans. All tasted fab, and a bit different too.

mrshwc's picture

Made despite my reservations about the fat content; very flavourful and visually appealing. Added a dash of red wine vinegar to the pan, which worked well.

mrshwc's picture

The fat content seems very high for a chicken and vegetable dinner with beans; is this correct?

chanelu's picture

Really lovely and light, lovely flavour though the stars of the show were the butter beans. So yummy! Very easy to make and so little washing-up.

matgodfrey's picture

Amazing! And so easy to make. I cooked some new potatoes in mine to bulk it up a bit and it was great.

lindajtreacy's picture

Delicious and easy. I've made this a few times and it always goes down well served with a nice mixed salad or baby mixed veg. Also added butternut squash to the roasting tin with the peppers and chicken...yum. Might try it with a kick of fresh chilli in the peppers next time!

pookalina's picture

Really tasty dinner, I cook this one a lot now although I do use butternut squash instead of the butter beans and I add some chorizo inside the pepper underneath the garlic and tomato. Really summery and really tasty.

runnyeyes's picture

Made with chicken breasts and cous-cous. Nice. Did add splash of balsamic vinegar to cous-cous. Served with sugar snaps.

sannaatje's picture

One of my favourites by now. I put thin slivers of anchovis in the pepper, with the garlic and basil, and I use a splash of white wine in stead of water. Borlotti beans in stead of butterbeans works very good as well. All in all, a hassle-free recipe and it looks lovely on a plate.

moosepup79's picture

Fresh and tasty, with minimal washing up - I serve this with a simple rocket salad.

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