Chicken with cannellini beans recipe
Ingredients
- 4 chicken legs
- 1 tbsp olive oil
- 4 cloves garlic, squashed with the back of a knife
- 4 sprigs thyme
- 400g tin cannellini beans, drained and rinsed
- 150g cherry tomatoes
- 1 red chilli, halved, deseeded and sliced
- 15g (½oz) basil leaves, roughly chopped
- zest of half a lemon
Each serving contains
- Energy
- 1025kJ 224.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 3.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 12.5gProtein 26.4gFibre 5.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Place 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.
- 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.
- Remove the chicken and 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.
- See more chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
