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.
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