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Lemon, olive & butter bean chicken
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Everyday Fresh: Meals in Minutes, by Donna Hay (Fourth Estate; £20) is out now
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
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.
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
Typical values per serving:
1 of your 5 a day/gluten free
This recipe was first published in October 2020.