Lemon Herb Chicken Traybake with Butter Beans & Wedges

Name: Lemon Herb Chicken Traybake with Butter Beans & Wedges
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 kg skin-on, bone-in chicken thighs; 800 g potatoes; 2 cans cans butter beans, drained; 400 g canned tomatoes; 1 red onion, finely sliced; 4 clove garlic, chopped; 1 lemon, cut into slices; 3 tbsp olive oil; 2 tsp mixed dried herbs

A vibrant and healthy one-pan dinner featuring juicy chicken thighs, creamy butter beans, and crispy potato wedges. Infused with zesty lemon and aromatic herbs, this easy traybake is the ultimate fuss-free family meal.

Servings4 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

skin-on, bone-in chicken thighs
1 kg
potatoes
800 g
cans butter beans, drained
2 cans
canned tomatoes
400 g
red onion, finely sliced
1
garlic, chopped
4 clove
lemon, cut into slices
1
olive oil
3 tbsp
mixed dried herbs
2 tsp

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas 4). Cut the potatoes into large wedges and toss them in a large bowl with 2 tablespoons of olive oil and a generous pinch of salt. Spread the wedges in a single layer on a large baking tray.

In a pan over low heat, sauté the finely sliced red onion and chopped garlic in the remaining tablespoon of olive oil until soft and translucent. Stir in the canned tomatoes and drained butter beans. Season to taste and simmer for 2-3 minutes, then transfer the mixture into a large baking dish or roasting tin.

In a small bowl, mix the dried herbs with a pinch of salt. Carefully loosen the skin on each chicken thigh and stuff an equal amount of the herb mixture underneath. Place a lemon slice on top of each thigh and arrange the chicken over the tomato and bean mixture.

Place both the potato wedges and the chicken traybake in the oven. Bake for 45-50 minutes until the chicken is golden and cooked through. Check the potatoes after 30 minutes and give them a shake; they may cook faster depending on their size.

Chef's Tips

For extra crispy wedges, parboil the potatoes for 5 minutes before roasting. You can substitute the butter beans with cannellini beans or chickpeas if preferred. If you have fresh herbs like rosemary or thyme, use them instead of dried for a brighter flavor.