Spring chicken bake recipe

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  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 316 calories / serving
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A one pot wonder of a chicken dish, made with courgette, tomatoes and butterbeans.

Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a large roasting tray on the hob. Season the chicken thighs and add to the tin. Fry for 3-5 minutes, until browned all over. Remove and set aside.

Add the onion, garlic and courgette to the tray and cook for 3-4 minutes, turning occasionally until softened.

Stir in the tomatoes, tomato purée and rosemary and simmer for 1 minute. Season, then return the chicken to the tray and add the butterbeans. Transfer to the oven and roast for 25 minutes until the chicken is completely cooked and the juices run clear when a skewer is inserted.

See more Chicken recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 15ml (1 tbsp) olive oil
  • 500g (1lb) chicken thigh fllets
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 courgette, sliced
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp dried rosemary
  • 1 x 400g tin butterbeans, drained
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  • Energy 1324kj 316kcal 16%
  • Fat 15.7g 22%
  • Saturates 3.7g 19%
  • Sugars 6.5g 7%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 15.5g Protein 28.7g Fibre 5.2g

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