Roast chicken with celery & beans
There’s nothing like golden roast chicken to bring everyone to the table. Quick to prep and packed with protein and veg, this dish is a one-pan winner.
Shop ingredients here
- CourseMain meal
- Prepare10 mins
- Cook50 mins
- Total time1 hr
- 2 tbsp Essential Olive Oil
- 175ml white wine
- 3 clove/s garlic, crushed
- 1 Essential Leek, trimmed and thinly sliced
- 1 tbsp Essential Clear Honey
- 8 British chicken thighs, trimmed of excess skin
- 6 sprig/s thyme
- 2 Waitrose Celery Hearts, stalks separated and cut into 5cm lengths
- 2 x 400g cans Essential Cannellini Beans, rinsed and drained
In a large mixing bowl or resealable food bag, mix the oil, 2 tbsp wine, the garlic, leek and honey. Add the chicken, thyme and celery, then season and toss everything to coat in the marinade. Chill for at least 20 minutes (ideally marinating for 1-2 hours).
Preheat the oven to 200ºC, gas mark 6. Pour the remaining wine into a large roasting tin. Add everything from the marinade bowl or bag to the tin, turning the chicken skin-side up. Roast for 25 minutes, then baste the chicken and celery in the juices and roast for another 20 minutes.
Baste the chicken and celery a final time, then stir the cannellini beans into the tray. Roast for a final 5 minutes, ensuring the chicken is fully cooked with no pink meat and the juices run clear. Allow to stand for 5 minutes before serving. Some mashed potato (and/or steamed greens) would go nicely, if liked.
Not keen on opening a full bottle? Look out for 18.7cl bottles from £1.99, or freeze leftover wine you can’t drink in an ice-cube tray, ready to add to casseroles, sauces and risottos.
Typical values per serving when made using specific products in recipe