Dinner recipe
A family traybake with chicken thighs, butter beans, potatoes, peppers, tomatoes, parsley, and lemon.
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Ingredients
two35x25cm roasting trays, 3l saucepan with lid, clean food thermometer, scales and measuring jug, knife and board
Method
For more than four servings, cook separate batches of no more than four. Divide every displayed ingredient and measured method total between batches. Keep pan sizes and food thickness fixed and allow extra time. Heat oven to 220°C conventional/200°C fan. Cut potatoes into 2cm cubes, peppers into 1cm strips and onion into thin wedges. Halve tomatoes, crush garlic and drain beans. Chop parsley. Measure 2g lemon zest and 30ml juice; cut remaining fruit into wedges.
Divide potatoes and onion evenly between two 35x 25cm roasting trays. Toss with 15ml oil shared between the trays and spread in one layer. Roast 20 minutes, turning and swapping tray positions halfway.
Unfold the raw boneless chicken thighs so no piece is thicker than 2cm. Coat with 10ml oil,all paprika,oregano,garlic,measured lemon zest and 15ml lemon juice. Wash hands and utensils after handling raw chicken.
Add peppers to the potato trays and arrange chicken in one layer among them, dividing everything evenly between trays. Roast 25–30 minutes, swapping trays and turning vegetables halfway, until potatoes crush easily and the thickest chicken pieces reach 75°C for 30 seconds on a clean probe. Check several pieces; continue cooking and recheck if needed.
During the final 15 minutes of roasting, heat the remaining 5ml oil in a 3l saucepan. Add all tomatoes,drained beans and 100ml water. Bring to a gentle simmer, partially cover and cook 7–10 minutes, stirring, until tomatoes soften and beans are hot throughout. Remove lid briefly to reduce excess liquid if needed.
Stir the remaining 15ml lemon juice and half the parsley into the beans. Divide all chicken,potatoes,peppers,onion and warm tomato beans equally between plates. Spoon over cooked tray juices,scatter remaining parsley and serve all lemon wedges.
