Chicken with cannellini beans

Serves 4

  • 4 chicken legs
  • 1 tbsp olive oil
  • 4 cloves garlic, squashed with the back of a knife (skins on)
  • 4 sprigs thyme or 2 tsps dried thyme (or another herb if you prefer)
  • 400g tin cannellini beans, drained and rinsed
  • 150g cherry tomatoes
  • 1 red chilli, halved, deseeded and sliced
  • 15g basil leaves, roughly chopped
  • zest of half a lemon

 

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Put the chicken in an ovenproof dish, coat with the oil, then tuck the garlic and thyme around the meat. Season and roast for 25 minutes.
  3. Remove from the oven and add the beans, tomatoes, and chilli. Pour over 150ml (¼pt) water, return to the oven and cook for a further 20-25 minutes, until the chicken is cooked through with no pink showing.
  4. Remove the chicken and keep warm. Remove the garlic skins and sprigs of thyme from the bean and tomato mix and stir in the basil and lemon zest. Spoon onto a serving dish or straight onto plates, topped with the chicken.

 

  1. Serve with vegetables of your choice.

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