Herby lemon chicken with Tuscan beans

Herby lemon chicken with Tuscan beans

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(19 ratings)

Prep: 50 mins Cook: 1 hr, 10 mins

More effort

Serves 4 - 6
Try this summer alternative to a traditional Sunday roast, best enjoyed al fresco

Nutrition and extra info

Nutrition: per serving

  • kcal648
  • fat35g
  • saturates11g
  • carbs18g
  • sugars3g
  • fibre6g
  • protein64g
  • salt3.67g
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Ingredients

  • 1 large chicken, between 1½ kg-2kg/3lb 5oz - 4lb 8oz, depending on how many you're feeding
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • thyme sprigs, some leaves stripped, some sprigs just pulled into pieces

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

For the beans

  • 140g pack cubetti di pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 4 celery sticks, very finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 fat garlic cloves, sliced
  • 2 x 400g cans butter beans, rinsed and drained
  • 1 thyme sprig

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • small glass white wine (about 125-150ml)
  • 300ml chicken stock
  • small bunch flat-leaf parsley, chopped

Method

  1. First, spatchcock the chicken (see our step-by-step video here). Sit the chicken on a board, breast-side down with the wing-end away from you. Use a strong pair of kitchen scissors to cut along either side of the backbone to remove it, cutting through the ribs as you go. Open out the chicken like a book, flip so it is now breast- side up, then press down on the breasts with the heel of your hand to flatten slightly – you are trying to get an even thickness across the whole joint. If you have any long skewers, diagonally criss-cross two, skewering through the legs and breast to hold in position. Sit the chicken in a dish or roasting tin. Mix the lemon zest and juice, olive oil and thyme with some pepper, rub all over the chicken, then cover and chill for up to a day.

  2. Get the beans ready by gently frying the pancetta in a pan – you shouldn’t need any extra oil if you start it slowly. When the pancetta is golden and crisp, lift it out with a slotted spoon, then add the celery and garlic to the remaining fat in the pan. Gently cook for 10-12 mins until soft. Scrape into a medium-size deep roasting tin or baking dish with the pancetta, butter beans, thyme, wine, stock and plenty of seasoning. Set aside until ready to cook.

  3. Heat oven to 200C/180C fan/gas 6. Transfer the chicken to a rack, breastside up, that will rest above the beans (sit the beans on a large baking sheet if the chicken overhangs at all, to keep your oven clean). Season the chicken with salt and roast for 40-50 mins until the chicken is cooked through – cut into one of the legs to check. Lift the chicken out to rest for 10 mins. If the beans are a bit soupy, transfer to the hob and simmer for a minute to reduce some of the juices – they should still be nice and wet though.

  4. To serve, cut the legs, thighs and wings from the chicken, then thickly carve or tear off the breast in chunks. Check the beans for seasoning, then stir through the parsley and serve with the chicken.

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Comments, questions and tips

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Emmasankey
17th Jun, 2016
5.05
I make this recipe time after time - stunning
uglynn
8th May, 2014
3.8
I prepared it with chicken breast cut into piecies and cooked in a pan. Though it is not fine cuisine it made a good meal and the butter beans were good. I served it with french beans.
peaches_xuk
3rd Jan, 2014
***** Five stars - made exactly as recipe and was gorgeous. Everyone loved it and I was surprised how easy it was to spatchcock the chicken. Served with savoy cabbage with mustard and cream.
hbrog
31st Jul, 2013
that was supposed to be five stars - website not working!
hbrog
31st Jul, 2013
forgot to rate!
hbrog
31st Jul, 2013
Yum! My husband hates celery so I substituted for a finely sliced onion, and also added cubed chorizo to the beans as well as pancetta, which was delicious. Have made this over and over.
mrsskellers
7th May, 2013
5.05
This is lovely. I used cannellini beans as I don't like butter beans. We cooked our chicken on the barbecue and it turned out really nice, so much so that my husband invited his parents over 2 days later and asked me to prepare the chicken for him to barbecue again. Will definitely make again.
csteel1
15th Oct, 2012
5.05
Delicious but I would say the chicken doesn't cook as quickly as the recipe says.
csteel1
9th Sep, 2012
5.05
The smells from the kitchen were topped only by the taste! Took a lot longer to cook than the times suggested but worth the wait.
karinles
9th Sep, 2012
5.05
Made according to recipe, served with a green bean salad. Easy, very tasty, no last minute faffing about and minimal washing up. Everyone enjoyed it and will definitely make again

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