Chicken Traybake with Herbs & BUtterbeans

Recipe for: CHICKEN TRAYBAKE with HERBS & BUTTERBEANS 

Ingredients: 

• 2 chicken, thighs (per person) with bone in & skin (or make extra & freeze)
• Good handful fresh mixed herbs, washed & chopped
• 1 red onion, peeled & finely sliced
• 4 garlic cloves, peeled & finely chopped
• 2 tblsp olive oil
• 400g tin tomatoes
• 400g tin butter beans (or flageolet etc), rinsed
• 1 lemon cut into slices 

Method: 

1.      In a frying pan, gently fry the onion & garlic until golden

2.      Add the tinned tomatoes and beans & heat, adding seasoning

3.      Pour into a flat casserole dish & set aside

4.      Mix the herbs with salt & pepper and a little oil to make a thick green paste

5.      Stuff equal amounts until the skin of each chicken thigh

6.      Place the thighs on top of the tomato/ bean casserole

7.      Top each piece with a slice of lemon

8.      Drizzle the chicken with oil and season with more salt & pepper

9.      Bake the traybake in a moderate oven (170C fan) for 45-50 minutes until the chicken is cooked through & starting to brown 

What else you need to know: 

1.      Serve with potato wedges, sprinkled with oil & salt, at the same time as the traybake