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    Lemon, olive & butter bean chicken

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    Lemon, olive & butter bean chicken

    Everyday Fresh: Meals in Minutes, by Donna Hay (Fourth Estate; £20) is out now

    Serves: 4

    Ingredients

    60ml extra virgin olive oil
    2 lemons, thickly sliced
    8 cloves garlic, skin on, crushed
    45g green Sicilian olives
    12 sprigs oregano
    Sea salt and cracked black pepper
    4 x 150g (small) chicken breast fillets, trimmed
    400g can butter beans, drained and rinsed
    12 small stalks cavolo nero, stems removed

    Method

    1. Preheat oven to 200°C, gas mark 6. Place the oil, lemon, garlic, olives, oregano, salt and pepper in a large roasting tin lined with nonstick baking parchment. Toss to combine. Bake for 10 minutes then add the chicken and butter beans. Coat the chicken in the tin juices and bake for 10 minutes.

    2. Add the cavolo nero to the tin and bake for a further 5 minutes, or until the cavolo nero is crisp and the chicken is cooked through.

    3. To serve, slice the chicken into thick slices and place onto serving plates with the crispy cavolo nero, beans, olives and pan juices.  

    Your recipe note

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    Donna says
    For a dish that is filled with punchy flavours and textures, this chicken dish takes surprisingly little effort to make. The lemon, garlic, salty olives, creamy beans and crispy cavolo nero do all the heavy lifting. It’s what I call one-pan perfect!

    Credit: Con Poulos

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