One-pan summer chicken

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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.

MAKE IT WITH POTATOES

Peel and cut a medium potato into 8 wedges and roast with the chicken and peppers.

620 kcalories, protein 42g, carbohydrate 29g, fat 38 g, saturated fat 10g, fibre 9g, salt 1.49 g

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• Moosepup

  20 November 2007

  Moosepup rated and commented on this recipe

  

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

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• Sanna

  23 February 2008

  Sanna rated and commented on this recipe

  

  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.

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• runnyeyes

  04 June 2008

  runnyeyes rated and commented on this recipe

  

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

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• Jules

  08 January 2009

  Jules rated and commented on this recipe

  

  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.

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• LJT

  31 August 2009

  LJT rated and commented on this recipe

  

  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!

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Ingredients

• 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 35 mins

Ingredients

• 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

620 kcalories, protein 42g, carbohydrate 29g, fat 38 g, saturated fat 10g, fibre 9g, salt 1.49 g

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