Name: One-pan summer chicken
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 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

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One-pan summer chicken

One-pan summer chicken

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 30 mins - 35 mins

A star rating of 4.7 out of 5.16 ratingsRate

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

Easily doubled

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal620
fat38g
saturates10g
carbs29g
sugars13g
fibre9g
protein42g
salt1.49g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

MAKE IT WITH POTATOES

Peel and cut a medium potato into 8 wedges and roast with the chicken and peppers.

MAKE IT WITH COUSCOUS

Instead of the beans, throw a handful of couscous into the roasting tin, top with boiling water and leave to stand for 5 mins.

MAKE IT MEATY

Use pork or lamb chops instead of the chicken. Pork will take the same time as the chicken, and lamb chops will need 5 mins less.

Recipe from Good Food magazine, August 2006

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A star rating of 4.7 out of 5.16 ratings

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