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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
  • 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
  • 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

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.

Mix all ingredients together.

Author: Naomi Crisante
Date Created: 04/08/2020