One-pan summer chicken

One-pan summer chicken

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(14 ratings)

Prep: 5 mins Cook: 30 mins - 35 mins


Serves 2
Try this simple and tasty summer chicken dish flavoured with basil and garlic

Nutrition and extra info

  • Freezable
  • Easily doubled


  • kcal620
  • fat38g
  • saturates10g
  • carbs29g
  • sugars13g
  • fibre9g
  • protein42g
  • salt1.49g


  • 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


  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.

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Comments, questions and tips

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2nd Oct, 2015
Really simple and nice. I doubled the quantities and used a tin of chick peas and some black eyed beans which looked and tasted lovely.
Frantic Flapjack
27th Jul, 2015
This was okay but nothing special.
28th Aug, 2012
Delicious - one for the binder
6th Aug, 2012
This is one of my staples - lovely flavour burst and looks like it has taken far more effort to prepare than it has! I disagree with the fat content being high as you need very little oil to drizzle over the chicken and peppers for them to roast nicely, and I don't eat the fattier parts of the chicken legs anyway. You could always use chicken breasts instead but with skin on so they don't dry out.
4th Nov, 2011
Made this last night, really tasty and so easy.I added the chorizo as suggested and also a couple of small red onions. I didnt have any butterbeans so used couscous and a can of sweetcorn. It was really yummy my daughters new favourite meal!!
18th Oct, 2011
All the family love this recipe - it's comfort food and easy to prepare.
15th Aug, 2011
Had a couple of tinned toms to use up so used these instead of fresh in just one red pepper. Tasted so much better than I expected! Also, had half a bag of baby spinach leaves so wilted these in with the butter beans. All tasted fab, and a bit different too.
31st Jul, 2011
Made despite my reservations about the fat content; very flavourful and visually appealing. Added a dash of red wine vinegar to the pan, which worked well.
25th Jul, 2011
The fat content seems very high for a chicken and vegetable dinner with beans; is this correct?
6th Jul, 2011
Really lovely and light, lovely flavour though the stars of the show were the butter beans. So yummy! Very easy to make and so little washing-up.


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