Herby Roast Chicken on Butter Beans
with Charred Courgette, Pesto and Rocket
- Soya
- Nuts
- Cashew nuts
- Milk
- May contain traces of allergens
- Celery
- Peanut
Inspired by Italian and Tuscan dishes that make white beans shine, this Herby Roast Chicken on Butter Beans serves chicken on top of a lightly brothy, flavoursome bowl of beans, finished with vibrant green pesto and peppery rocket.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain traces of: Celery)
4 unit(s)
British Chicken Thighs
1 sachet(s)
Roasted Spice and Herb Blend
1 carton(s)
Butter Beans
15 grams
Miso Paste
(Contains: Soya)
1 sachet(s)
Chilli Flakes
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the onion and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the courgette and slice into 1cm thick rounds.
Lay the chicken thighs on a large baking tray and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Sprinkle over the roasted spice and herb blend, drizzle with oil and rub it over the chicken.
When the oven is hot, roast on the middle shelf until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the onion has caramelised, add the garlic and fry for another 30 secs.
Next, stir in the butter beans and their liquid, miso paste and the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
Once thickened, stir in half the chilli flakes (add less if you'd prefer things milder).
Season with pepper, then remove from the heat and cover to keep warm.
Heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette and cook until charred, 3-4 mins each side. Cook in batches if necessary.
Once cooked, season with salt and pepper, then remove from the heat.
Once the chicken is ready, drizzle over the honey (see pantry for amount) and turn so the chicken is nicely coated.
Transfer to a board and thinly slice widthways into 2cm thick slices.
Reheat the beans if needed, adding a splash more water if it needs loosening.
Spoon the beans into your serving bowls, then top with the charred courgette and drizzle over the pesto.
Top with the sliced chicken and sprinkle over any remaining chilli flakes (add less if you'd prefer things milder).
Add a handful of rocket on top, then drizzle a little olive oil over the leaves to finish.
