Lemon & herb chicken traybake with butter beans & potato wedges
- Preparation and cooking time
- Serves 4
- 800g potatoes
- 3 tbsp olive oil
- 1 red onion, finely sliced
- 4 garlic cloves, chopped
- 400g can tomatoes
- 2 x 400g cans butter beans, drained
- 2 tsp mixed dried herbs
- 1kg skin-on, bone-in chicken thighs
- 1 lemon, cut into slices
- STEP 1
Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.
- STEP 2
Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.
- STEP 3
Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.
- STEP 4
Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray – depending on the size of the wedges, they may already be cooked through.