Herby Roast Chicken on Butter Beans

Lay the chicken thighs on a large baking tray and season with salt and pepper.

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 (including the 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.