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

Ingredients

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

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.