Recipe Category: Main Courses
Lemon Chicken and Butter Bean Tray Bake
A bed of butter beans and diced root vegetables topped with chicken thighs flavoured with lemon, fennel and paprika make an easy dinner.
| Serves: | 4 |
| Preparation Time: | 15 minutes |
| Cooking time: | 45 minutes |
Ingredients
- 8 chicken thighs with skin, trimmed
- 1 large onion, diced
- 2 stalks celery and leaves, diced
- 2 large carrots, peeled and diced
- 2 parsnips, peeled and diced
- 500g pumpkin, peeled and diced
- 400g can butter beans or cannellini beans, drained and rinsed
- 1/2 lemon, sliced
- 1/4 cup continental parsley leaves
- LEMON FENNEL OIL
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, crushed
- 2 teaspoons fennel seeds
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- juice of 1/2 lemon
- aleppo pepper flakes or chilli flakes, to taste
Method
Coat chicken in half the Lemon Fennel Oil. Toss all the vegetables and butter beans together in a roasting pan with the remaining Lemon Fennel Oil, spread out and nestle chicken pieces amongst the vegetables. Roast at 200°C for 30 minutes, arrange lemon slices amongst the chicken, sprinkle with aleppo pepper flakes and roast a further 15 minutes until golden. Serve sprinkled with extra smoked paprika and parsley.
LEMON FENNEL OIL
Mix all ingredients together.
| Author: | Naomi Crisante |
| Date Created: | 04/08/2020 |
