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Golden chicken and bean traybake with sherry and sage dressing

Serves: 4
timePrep time: 15 mins
timeTotal time:
Golden chicken and bean traybake with sherry and sage dressing
Recipe photograph by Martin Poole

Golden chicken and bean traybake with sherry and sage dressing

Recipe by Sarah Akhurst
Beans are a good way to add extra fibre to this traybake supper, which also gives you four of your 5-a-day. Opt for sweet potatoes over standard white ones for an extra fibre hit, too.
Serves: 4
timePrep time: 15 mins
timeTotal time:
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Mains Gluten-free Chicken Dairy-free
Nutritional information (serving)
Calories
612Kcal
Fat
21gr
Saturates
4gr
Carbs
54gr
Sugars
16gr
Fibre
13gr
Protein
48gr
Salt
0.6gr
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
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Ingredients

  • 1 tbsp rapeseed oil
  • 750g bone-in skin-on chicken thighs
  • 2 onions, cut into wedges
  • 600g sweet potatoes, cut into wedges
  • 3 garlic cloves, unpeeled
  • 200g Tenderstem broccoli
  • 1 x 570g jar Bold Bean Co queen butter beans, drained
  • 50g blanched almonds, toasted
  • 1 tbsp extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 6 sage leaves, finely shredded

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7. Heat the rapeseed oil in a large frying pan and fry the chicken thighs for 3-4 minutes, skin side-down, until the skin is golden. Remove from the heat.

  2. Put the onions, sweet potatoes and garlic cloves in a large roasting tin and nestle in the chicken thighs, skin side-up. Drizzle with the fat from the frying pan and season well. Roast for 30-35 minutes, adding the broccoli for the final 10 minutes.

  3. When the vegetables are tender and the chicken is cooked through, remove from the oven and toss through the butter beans and almonds. Press the garlic cloves with the back of a spoon and stir the roasted garlic flesh through everything, discarding the skins. Cover and leave to rest for 5 minutes.

  4. Meanwhile, whisk together the extra virgin olive oil, sherry vinegar and sage and season well. Just before serving, drizzle over the dressing.

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