Chicken, butter bean & spring greens traybake with herby salsa verde

Method

• step 1

  Heat the oven to 220C/200C fan/gas 7. Lay the chicken and lemon slices in a large, shallow roasting tin, around 30 x 40cm, drizzle over 1 tbsp of the olive oil and season. Rub in well using your hands and turn the chicken skin-side up. Roast for 20-25 mins until golden.

• step 2

  Meanwhile, remove the stalks from the spring greens, finely slice, then shred the leaves. Halve the leeks lengthways and thinly slice. Heat the remaining olive oil in a frying pan over a medium heat and once hot, stir in the leeks and spring greens stalks with a pinch of salt. Cook for 5-7 mins until softened. Finely chop the garlic, then stir into the leeks and cook for 1-2 mins until fragrant. Pour in the chicken stock and beans along with their liquid, and bring to a simmer, seasoning well. Remove the tin from the oven and pour in the bean mixture around the chicken. Return to the oven and cook for a further 20 mins.

• step 3

  To make the salsa verde, finely chop the herbs, crush the garlic and roughly chop the capers. Add to a bowl and pour in the vinegar and oil, then season. Blitz in a food processor for a smoother texture, if you prefer.

• step 4

  Remove the tin from the oven, stir in the shredded greens and return to the oven for 10-15 mins. Remove the chicken to a plate, stir in the crème fraiche and season. Serve the beans with the chicken on top and the salsa verde drizzled over. Scatter over the parmesan and serve with crusty bread. Leftovers will keep chilled for two days. Reheat gently in the oven until piping hot, adding a little water if needed.