Lemon & herb chicken traybake with butter beans & potato wedges

SERVES 4 PREP 15 mins COOK 50 mins EASY

800g potatoes

3 tbsp olive oil

1 red onion, finely sliced

4 garlic cloves, chopped

400g can tomatoes

2 x 400g cans butter beans, drained 2 tsp mixed dried herbs

1kg skin-on, bone-in chicken thighs 1 lemon, cut into slices

1 Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.

2 Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.

3 Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.

4 Bake the wedges and chicken traybake in the oven at 180C/ 160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray – depending on the size of the wedges, they may already be cooked through.

GOOD TO KNOW fibre • vit c • iron • 2 of 5-a-day • gluten free

PER SERVING 666 kcals • fat 27g • saturates 6g • carbs 56g • sugars 10g • fibre 13g • protein 42g • salt 0.3g