Chicken, butter bean & spring greens traybake with herby salsa verde
- Ailsa Burt
Published: February 11, 2026 at 10:57 AM
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Serves 4
Easy
Prep: 25 mins
Cook: 1 hr
A star rating of 4.8 out of 5.18 ratingsRate
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Enjoy chicken legs in this easy traybake along with spring greens, butter beans and a punchy herb and caper salsa. Mop up the lovely juices with crusty bread
Freezable
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Crusty bread
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Ingredients
Nutrition
Units:
MetricUS
-
4 chicken legs
(see tips)
-
1 lemon
thinly sliced
-
3 tbsp olive oil
-
400g spring greens
-
2 leeks
-
4 garlic cloves
-
250ml chicken stock
-
700g jar butter beans
(see tips)
-
2 tbsp crème fraîche
For the salsa verde
- 30g parsley
- 10g chives
- 5g dill
- 1 large garlic clove
- 2 tbsp capers
- 2 tbsp red wine vinegar
- 100ml extra virgin olive oil
To serve
- parmesan shavings and crusty bread
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Nutrition: Per serving
- kcal708
- fat53g
- saturates11g
- carbs19g
- sugars5g
- fibre11g
- protein33g
- salt0.91g
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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.
Recipe tips
Jarred beans are worth seeking out as they often have a better flavour and texture than canned. However, if you don’t have jarred, you can use two 400g cans.
You can use bone-in, skin-on chicken thighs too.
Recipe from Good Food magazine, March 2026
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A star rating of 4.8 out of 5.18 ratings
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