One-Pan Summer Chicken

Name: One-Pan Summer Chicken
Ingredients: 2 red peppers; 20 basil leaves, torn; 1 garlic clove, sliced; 2 roma tomatoes, halved; 2 boneless chicken breasts, skin on; 2 tablespoons extra virgin olive oil; 14 ounces butter beans, drained and rinsed

7 ingredients

9 steps

Ingredients

2 red peppers
20 basil leaves, torn
1 garlic clove, sliced
2 roma tomatoes, halved
2 boneless chicken breasts, skin on
2 tablespoons extra virgin olive oil
14 ounces butter beans, drained and rinsed

Directions

1

Heat oven to 425F Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached.
2

Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.
3

Snuggle the stuffed pepper halves alongside the chicken in a roasting tin.
4

Drizzle the oil over everything and season with pepper and salt, if using.
5

Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled.
6

Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.
7

Place the tin over a low flame and pour in a splash of water.
8

Add the beans and stir well to release any sticky bits from the roasting tray.
9

Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.