One-pan harissa chicken & butterbeans

Name: One-pan harissa chicken & butterbeans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 750 g mixed small tomatoes (we used a mix of cherry and No.1 Dulce Joya Vine), halved, large ones quartered; 1 aubergine, cut into 2cm chunks; 3 pack 3 sweet peppers, deseeded and cut into 2cm chunks; 1 onion, sliced or chopped; 2 cloves garlic, crushed; 2 sprigs oregano, plus extra to serve; 2½ tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa; 4 tbsp balsamic vinegar; 3 tbsp olive oil; 570 g jar Bold Bean Co Queen Butter Beans; 1 kg pack skin-on & bone-in slower reared chicken thighs; Wild rocket salad and crusty bread, to serve (optional)

Everyone loves an all-in-one recipe, reducing both faff and washing up, but still bringing all the flavour. Waitrose cook Alison Oakervee makes this easy midweek dish in our YouTube series, Let's Cook. Here, the harissa adds a gentle warmth and the balsamic a gentle tang to a creamy tomato and bean base. Follow Alison on Instagram.

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Serves4
CourseDinner
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

750g mixed small tomatoes (we used a mix of cherry and No.1 Dulce Joya Vine), halved, large ones quartered
1 aubergine, cut into 2cm chunks
3 pack 3 sweet peppers, deseeded and cut into 2cm chunks
1 onion, sliced or chopped
2 cloves garlic, crushed
2 sprigs oregano, plus extra to serve
2½ tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
4 tbsp balsamic vinegar
3 tbsp olive oil
570g jar Bold Bean Co Queen Butter Beans
1kg pack skin-on & bone-in slower reared chicken thighs
Wild rocket salad and crusty bread, to serve (optional)

Preheat the oven to 220ºC, gas mark 7. Scatter the tomatoes over the base of a roasting tin (about 26x34cm). Add the aubergine, peppers, onion, garlic and oregano sprigs.
In a small bowl, mix the harissa, balsamic vinegar and 2 tbsp oil, then drizzle over the vegetables. Add the butterbeans with the liquid, season and stir together.
Use kitchen scissors to trim off any excess skin or fat from the chicken thighs, then arrange them evenly over the top of the veg. Drizzle the remaining oil over the thighs and season. Bake for 35-40 minutes, until the chicken thighs are crisp, golden, and cooked through, their juices run clear and there is no pink meat remaining. Serve in shallow bowls, scattered with extra oregano leaves, with a handful of wild rocket salad on the side and plenty of crusty bread to mop up the juices if liked.

Typical values per serving when made using specific products in recipe