Crisp-skinned chicken with tomato-braised beans

Crisp-skinned chicken with tomato-braised beans

Simple, savoury & tasty!

TOTAL TIME 50 minutes | SERVES 4

INGREDIENTS

• 600 g baby potatoes
• 2 tbsp olive oil
• 90 g butter, melted
• 60 ml lemon juice
• 3 cloves garlic, crushed
• 3 tsp finely chopped fresh thyme
• 12 chicken drumsticks
• 1 medium brown onion, chopped coarsely
• 500 g green beans, trimmed
• 3 medium tomatoes, chopped coarsely
• 60 ml chicken stock
• 2 tsp balsamic glaze
• 2 medium lemons, halved
• fresh thyme sprigs, extra, to serve

METHOD

PREHEAT oven to 200°C.

PRICK potatoes with a fork; microwave on high for 4 minutes or until tender. Using a clean tea towel, press each potato lightly under the palm of your hand on a board to flatten it slightly. Place on an oiled oven tray; drizzle with half the oil, season.

COMBINE butter, juice, garlic and thyme in a small bowl. Brush butter mixture all over the chicken, place in a large oiled oven dish. Roast chicken and potatoes for 35 minutes, basting chicken occasionally with pan juices, or until chicken is cooked and potatoes are golden and crisp.

MEANWHILE, heat remaining oil in a large pot on medium-high heat; cook onion, stirring until onions softens. Add beans, tomato and stock; cook, covered, stirring occasionally, for 20 minutes or until vegetables are soft and saucy. Stir in balsamic glaze; season to taste.

SERVE chicken with beans, potatoes and lemon; sprinkle with extra thyme.

Print Recipe

Crisp-skinned chicken with tomato-braised beans

Serves: 4

Cooking Time: 50 minutes

Ingredients

• 600 g baby potatoes 
• 2 tbsp olive oil 
• 90 g butter, melted 
• 60 ml lemon juice 
• 3 cloves garlic, crushed 
• 3 tsp finely chopped fresh thyme 
• 12 chicken drumsticks 
• 1 medium brown onion, chopped coarsely 
• 500 g green beans, trimmed 
• 3 medium tomatoes, chopped coarsely 
• 60 ml chicken stock 
• 2 tsp balsamic glaze 
• 2 medium lemons, halved 
• fresh thyme sprigs, extra, to serve 

Instructions

1

Preheat oven to 200°C. 

2

Prick potatoes with a fork; microwave on high for 4 minutes or until tender. Using a clean tea towel, press each potato lightly under the palm of your hand on a board to flatten it slightly. Place on an oiled oven tray; drizzle with half the oil, season. 

3

Combine butter, juice, garlic and thyme in a small bowl. Brush butter mixture all over the chicken, placed in a large oiled oven dish. Roast chicken and potatoes for 35 minutes, basting chicken occasionally with pan juices, or until chicken is cooked and potatoes are golden and crisp. 

4

Meanwhile, heat remaining oil in a large pot on medium-high heat; cook onion, stirring until onions softens. Add beans, tomato and stock; cook, covered, stirring occasionally, for 20 minutes or until vegetables are soft and saucy. Stir in balsamic glaze; season to taste.

5

Serve chicken with beans, potatoes and lemon; sprinkle with extra thyme.   

Made this crisp-skinned chicken with tomato-braised beans? Tag us @foodandhomesa #cookingwithFH on Instagram!

ALSO SEE: Roast chicken with mushroom & brown rice stuffing

Roast chicken with mushroom & brown rice stuffing

Feature image: Are Media