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Juicy chicken thighs coated in a fresh parsley, basil, garlic and lemon herb oil, roasted on one tray with sweet cherry tomatoes, courgette, red onion and creamy white beans. It's simple, fragrant and full of flavour. The chicken and beans give plenty of protein and fibre to keep you full, and every portion provides 3 of your 5-a-day.
1.
Heat the oven to 200°C (180°C fan).
2.
Mix the parsley, basil, crushed garlic, lemon zest, oil, salt and pepper to make the herb oil.
3.
On a large roasting tray, toss the beans, tomatoes, courgette, onion and smashed garlic with half the herb oil.
4.
Rub the remaining herb oil over the chicken and lay it on top of the vegetables.
5.
Roast until the chicken is golden and cooked through with no pink meat, and the vegetables are tender (25–30 minutes).
6.
Squeeze over the lemon juice and scatter with the saved basil leaves.
7.
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Storage information
Cool within 2 hours, then cover and refrigerate for up to 2 days. Freeze in portions for up to 3 months, although the vegetables will be softer. Defrost overnight in the fridge and reheat until steaming hot all the way through.
Tip
Marinate ahead: Coat the chicken in the herb oil and leave it in the fridge for up to 24 hours for extra flavour. Heartier version: Add 400g halved baby potatoes in step 3.
Cost-saving tips
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