One-tray chicken with herby cannellini beans

Name: One-tray chicken with herby cannellini beans
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 red onion (or brown onion or 2 shallots), peeled and cut into wedges; 2 tsp ground cumin (optional); 1 tbsp olive oil; 500 ml fresh chicken stock (or made with 1 stock cube, or water); 300 g basmati rice (or any white long-grain rice), rinsed; 400 g can Essential Cannellini Beans (or any canned white bean), drained and rinsed; 3 sprig/s thyme (or a pinch of dried thyme); 1 kg Essential Chicken Thighs; 300 g pack fine green beans, trimmed; 4 clove/s garlic, crushed; 1 unwaxed lemon, zest and juice; 20 g pack chives (or any soft herb), finely chopped

Cooking rice in the tray with the other ingredients makes it go lovely and crispy at the sides, and while the cumin adds warmth, it’s not essential.

4.5 out of 5 stars(3) Rate this recipe

HealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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Ingredients

1 red onion (or brown onion or 2 shallots), peeled and cut into wedges
2 tsp ground cumin (optional)
1 tbsp olive oil
500ml fresh chicken stock (or made with 1 stock cube, or water)
300g basmati rice (or any white long-grain rice), rinsed
400g can Essential Cannellini Beans (or any canned white bean), drained and rinsed
3 sprig/s thyme (or a pinch of dried thyme)
1kg Essential Chicken Thighs
300g pack fine green beans, trimmed
4 clove/s garlic, crushed
1 unwaxed lemon, zest and juice
½ x 20g pack chives (or any soft herb), finely chopped

Method

Preheat the oven to 200°C, gas mark 6. Put the onion (or shallots) in a large, deep roasting tin, then sprinkle with 1 tsp cumin (if using) and drizzle with the oil; season. Put in the oven while it’s heating up. Meanwhile, heat the stock (or water) until it just simmers.
Once the oven is hot, remove the tin from the oven and stir through the rice until coated in the oil. Add the cannellini beans, thyme and hot stock; season. Season the chicken thighs and sprinkle with the remaining 1 tsp cumin (if using). Sit the chicken thighs on top of the bean mixture. Bake for 20 minutes.
Lift the chicken onto a plate and stir the green beans, garlic, lemon zest and ½ the chives through the rice mixture, adding a splash of water if it’s looking a little dry. Return the chicken to the top of the mixture and bake for a further 15 minutes until the rice and green beans are tender and the chicken is golden, no pink meat remains and the juices run clear. Fluff up the rice with a fork, then stir through the lemon juice and scatter with the remaining chives just before serving.