Chicken, butter bean & summer vegetable traybake
With just seven ingredients, this sunshiney roast is easy to shop for, prep and bake.
This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.
Find more £2 recipes, the full store-cupboard list, and terms and conditions here.
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- CourseMain meal
- Prepare10 mins
- Cook1 hr 5 mins
- Total time1 hr 15 mins
- 4 tbsp olive oil
- 1kg Essential British Chicken Thighs
- 4 clove/s garlic, skin on, bashed with the flat of a knife
- 600g Essential Courgettes, cut into 2cm slices
- 400g can Essential Butter Beans, drained and rinsed
- 500g Essential Cherry Tomatoes
- 25g pack basil, leaves torn
Preheat the oven to 200°C, gas mark 6. Drizzle the oil over the oven’s grill pan, or 2 large baking trays. Pat the chicken dry with kitchen paper, season with salt and add to the tray, skin-side up. Roast for 15 minutes.
Tumble in the garlic, courgettes, butter beans and tomatoes. Toss the vegetables together gently, season and return to the oven for 40 minutes more, carefully turning the vegetables halfway. The chicken should be cooked until crisp and golden, with no pink meat and the juices run clear.
Remove the chicken from the pan and leave to rest on a plate, loosely covered with foil. Return the vegetables to the oven for 10 minutes, until the edges of the beans are crisping and the courgettes have caramelised. Serve scattered with the basil leaves.
To make this into a summer casserole, brown the seasoned chicken well in little oil in an ovenproof pan, then add the courgettes and let them colour. Halve the tomatoes, add them in with the garlic and a little stock, then cover and cook until the chicken is thoroughly cooked, stirring the beans in towards the end.
Typical values per serving when made using specific products in recipe