Dinner recipe
A family traybake with chicken thighs, butter beans, potatoes, peppers, tomatoes, parsley, and lemon.
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Ingredients
large baking tray, mixing bowl, sieve, fine grater, knife, chopping board
Method
Heat the oven to 220C/200C fan/gas 7. Halve the potatoes, cut the peppers into strips, slice the red onion into wedges, halve the tomatoes, grate the garlic, chop the parsley, zest the lemon, and cut the lemon into wedges.
Toss the potatoes and red onion on a large baking tray with 1 tablespoon olive oil, a pinch of salt, and black pepper. Roast for 14 minutes until the potatoes start to colour.
Toss the chicken with the remaining olive oil, smoked paprika, oregano, garlic, lemon zest, a pinch of salt, and black pepper until evenly coated.
Add the peppers to the tray, then nestle the chicken on top. Roast for 16 minutes until the chicken is turning golden and the potatoes are nearly tender.
Drain and rinse the butter beans. Scatter them and the tomatoes around the chicken, spooning over tray juices, then roast for 8-10 minutes until the tomatoes soften and the chicken is cooked through.
Squeeze over a little lemon juice, scatter with most of the parsley, and rest the tray for 3 minutes so the beans soak up the juices.
Divide the chicken, beans, potatoes, peppers, and tomatoes between plates. Spoon over the tray juices and serve with the remaining parsley and lemon wedges.
