Tray Baked Chicken, White Beans, Greens & Lemon

Easy, one tray stunner. This babe of a dish is all about ease, only a few dishes and easy for all the family to make. Its a bit jazzy with a lemon salsa. Yum!

Pantry Items

  • Chicken drums/marylands, 2-3 pcs p/person, tossed with your favourite dry herbs & olive oil, salt & p

  • 1 - 2 tins of washed white beans/cannelini

  • 1 bulb garlic

  • 2 tbsp olive oil

  • 1 leek, washed and cut into half lengthways, and half again

  • 500g / 2 large washed potatoes, sliced thinly (if on low carb sub for golden sweet potato or omit entirely)

  • 2 lemons, zested and juiced

  • Bunch of garden herbs / hard herbs

  • Half bunch of silver beet or cabbage, washed

  • 1 punnet cherry tomatoes or 2-3 large tomatoes, cut into half

  • Olive oil, Salt & Pepper

Method

  • If you have time, let the chicken marinade for a few hours, in the fridge.

  • Heat oven to Convection 200C. Prepare your oven tray, line it with baking paper or grease well

  • Toss the potatoes with the lemon zest & juice, marinaded chicken, leeks, garlic, olive oil and herbs. Season

  • Roll up the greens into little bundles, season before you roll up.

  • Scatter the chicken mixture around the tray, snuggle the green bundles in between, into oven for 20minutes.

  • After that time, give the pan a good shake, scatter the white beans all around, give a good lug / one cup of white wine, or little bit of water, and the cherry tomatoes. Continue to roast for another 20minutes. The chicken should have browned and all the juices melded together to make a pretty bloody good meal! If you want, toss in some butter and mix it in to enrich.

Note:

You can sub chicken for more vegetables such as pumpkin, eggplant, zucchini etc.. whatever season you’re in. You can add olives for a bit more brine, or anchovy if using lamb chops or sausages instead. Whatever your budget, this is a no brainer. Enjoy :)

Samuel Campbell