Chicken with Tomato Butter Beans and Rosemary Potatoes

• 750gbaby potatoes, halved lengthways
• 3 tbspolive oil
• 2rosemary sprigs, leaves finely chopped
• 8bone-in, skin-on chicken thighs, about 1.2kg
• 1large onion, cut into slim wedges
• 1red pepper, cut into thick strips
• 3garlic cloves, finely chopped
• 1 tspground cumin
• 1 tspsweet paprika
• 1× 400g tin chopped tomatoes
• 480gdrained butter beans (about 2 × 400g tins), rinsed
• 150mlwater
• 1 tbspred wine vinegar
• fine salt
• black pepper

Method

1. 1Heat the oven to 210°C/190°C fan/gas 6. Put a large roasting tin in the oven as it heats so the potatoes start catching straight away.
2. 2Toss the potatoes with 2 tbsp olive oil, the rosemary, salt and black pepper in the hot roasting tin. Roast for 25 minutes until the cut sides are taking on deep golden patches.
3. 3Turn the potatoes, then scatter in the onion, red pepper, garlic, cumin and paprika. Stir briefly so the spices are coated in the oil rather than sitting on the hot tin.
4. 4Pour in the chopped tomatoes, butter beans and water, then season the beans lightly. Nestle the chicken thighs among the potatoes and beans, skin-side up, and rub the skins with the remaining 1 tbsp olive oil, salt and black pepper.
5. 5Roast for 45 to 50 minutes until the chicken skin is deeply golden, the tomato beans are bubbling at the centre and the chicken is steaming hot throughout with no pink remaining near the bone.
6. 6Lift the chicken onto a warm plate and rest for 10 minutes until the juices settle. Stir the red wine vinegar through the tomato butter beans, scraping up any sticky browned bits from the tin.
7. 7Spoon the rosemary potatoes and tomato butter beans onto plates, then set two chicken thighs on each portion and spoon over any resting juices.

Per serving

kcal

397

protein

15.3g

fibre

13.4g

carbs

59.3g

fat

11.7g