Chicken and butter bean traybake recipe

Chicken and butter bean traybake

This simple chicken traybake has big, bold Med flavours from smoked paprika and dried and fresh herbs. Using storecupboard heroes and affordable chicken wings, it's a brilliant, budget-friendly family dinner.

See method
  • Serves 4
  • 45 mins
  • 731 calories / serving

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    Method

    1. Preheat the oven to gas 9, 240°C, fan 220°C. Put the chicken wings in a large, high-sided roasting tin with 1 tbsp oil and the paprika. Season, toss well, then spread out, skin-side up. Roast for 15-18 mins until the wings start to turn golden.
    2. Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a medium-high heat and fry the onions with a pinch of salt for 5-6 mins until softened. Add the garlic, tomato purée and oregano, and cook for 2 mins until aromatic. Add the tinned tomatoes, then half-fill the tin with water and add to the pan with the butter beans. Season and add a pinch of sugar (if using), then bring to a simmer for 5-6 mins until slightly thickened.
    3. Set the wings aside; reduce the oven to gas 7, 220°C, fan 200°C. Tip the bean mix into the empty roasting tin, scraping up any caramelised bits from the tin. Nestle in the wings, skin-side up, then return to the oven for 20-25 mins until the sauce has thickened and the chicken is golden. Stand for a few mins, then scatter with the cheese and basil. Serve with the pittas.

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