LEMON, OLIVE AND BUTTER BEAN CHICKEN

¼ cup extra virgin olive oil 2 lemons, thickly sliced

8 cloves garlic, skin on, crushed

¾ cup green Sicilian olives 12 sprigs oregano or marjoram

Preheat oven to 200°C regular bake. sea salt and cracked pepper

4 x 150 grams chicken breast fillets (4 small), trimmed

1 x 400-gram can butter beans (lima beans), drained, rinsed

12 small stalks cavolo nero (Tuscan kale), stems removed

Place the oil, lemon, garlic, olives, oregano, salt and pepper in a large roasting pan lined with non-stick baking paper. Toss to combine. Bake for 10 minutes then add the chicken and butter beans. Coat the chicken in the pan juices and bake for 10 minutes. Add the cavolo nero to the pan and bake for a further 5 minutes or until the cavolo nero is crisp and the chicken is cooked through.

To serve, slice the chicken into thick slices and place onto serving plates with the crispy cavolo nero, beans, olives and pan juices. SERVES 4

For a dish that is filled with punchy flavours and textures, this chicken recipe takes surprisingly little effort to make. The lemon, garlic, salty olives, creamy beans and crispy cavolo nero do all the heavy lifting. It’s what I call one-pan perfect!