Smoky paprika chicken with warm cannellini beans

Mayonnaise is used as the base of a marinade, and also as the accompaniment to the dish – it doesn’t slip off as the chicken cooks, and keeps the meat from drying out, as it forms a protective layer. Try adding different ingredients to the marinade – I used smoked paprika and garlic, a twist on classic Spanish flavours. This is a super-easy, one-pan meal I am sure will become a family favourite. Serves 2

6 tbsp mayonnaise

3 tsp smoked paprika

2 garlic cloves, grated

2 chicken leg portions, scored 2-3 times 200g cherry vine tomatoes

1 tbsp sherry vinegar

400g can cannellini beans, drained large handful of flat-leaf parsley,

roughly chopped

1 Mix together the mayonnaise, paprika and garlic. Set two-thirds aside in a small bowl. Spread the rest over the chicken, rubbing it into the cuts, and transfer to a baking tray to marinate for 30 mins. Will keep in an airtight container in the fridge for two days.

2 Heat the oven to 220C/200C fan/gas 8. Roast the chicken for 40 mins, then remove it from the oven and add the tomatoes to the tray. Roast for a further 10 mins, or until the chicken is cooked through and golden. Transfer the meat to a plate to rest.

3 Squash a couple of the tomatoes, add the vinegar and scrape up any juices at the bottom of the tray to make a dressing. Tip the beans into the tray, stirring to coat in the warm dressing and any meat juices. Season. 4 Spoon the dressed beans into a serving dish, top with the chicken and scatter with the parsley. Serve with the reserved mayo.

The shortcut

Squashing some tomatoes in the tray not only saves on washing-up, but harnesses all those pan juices. Scoring the chicken ensures the marinade goes deep into the meat and speeds up the cooking time.