This herb-packed roast chicken recipe makes a wonderful weekend dinner idea. Succulent chicken thighs with gorgeously crisp skin, tender vegetables and hearty white beans – all of which can be ready in under an hour. For a lower-fat version with all the flavour, toss skinless chicken thighs in a little oil with the herbs and seasoning before roasting.
Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, combine the butter, herbs, garlic and lemon zest. Season well and mix again. Gently ease the skin away from one end of each chicken thigh with your fingers, being careful not to tear it. Push a little herby butter under the skin, then smooth flat.
Put the chicken in a roasting tin and roast for 30-35 minutes, until the skin is golden and the meat is cooked through with no pink meat remaining. Meanwhile, heat the oil in a pan over a medium heat. Add the carrot, celery and onion and cook for 10 minutes, or until just softened.
Add the celeriac and stock, then simmer for a further 5-7 minutes, until the vegetables are tender. Stir in the beans and spinach until warmed through and wilted. Season to taste, adding a little lemon juice. Serve the chicken with the bean mixture.
Freezing and defrosting guidelines
Freeze the beans only. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.