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Main course · British

One-Tray Lemon and Herb Chicken Thighs with Fennel and White Beans

50 min Serves 4 ~708 kcal/serving ~£8.00 (£2.00/serving) Gluten-freeDairy-freeKid-friendly
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Ingredients

  • 8 bone-in chicken thighs
  • 2 fennel bulbs
  • 400 g tinned cannellini beans
  • 2 lemon
  • 4 garlic cloves
  • 3 fresh rosemary
  • 200 ml chicken stock
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
708 kcal
Protein
52.4 g
Carbohydrate
22.2 g
of which sugars
6.8 g
Fat
42.4 g
of which saturates
10.4 g
Fibre
12.1 g
Salt
1.67 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Preheat the oven to 200°C/180°C fan. Trim the fennel and cut into wedges. Toss with the drained cannellini beans, crushed garlic, rosemary, lemon slices, stock and 2 tbsp oil in a large roasting tin. Season well.

  2. 2

    Pat the chicken thighs dry, rub with 1 tbsp oil, lemon zest, salt and pepper, and place skin-side up on top of the fennel and beans.

  3. 3

    Roast for 40-45 minutes until the chicken skin is golden and crisp and the fennel is tender.

  4. 4

    Check the beans are saucy; if the tin looks dry halfway through, add a splash of water.

  5. 5

    Serve straight from the tray with crusty bread to mop up the juices.

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