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BAKED ROSEMARY CHICKEN WITH PINE NUTS & BUTTER BEANS

Eleanor Ozich DINNER

A simple tray baked dinner with soothing mild flavours. Juicy plump butter beans are perfect for soaking up the utterly delicious white wine, lemon and chicken broth.  The star of the dish however is the sumptuous moist chicken, crispy and golden on top with plenty of roasted herbs and flaky sea salt. I like to serve this dish with a few handfuls of baby spinach for good measure.

1 kilo free range chicken thighs, or drumsticks
1 can butter beans, drained and rinsed
1 bulb garlic, each bulb peeled and roughly chopped
2 lemons, quartered
1/2 glass white wine
1 cup chicken stock
Olive oil for drizzling
A handful of fresh rosemary
1/4 cup pine nuts
Flaky sea salt and ground pepper
Salad greens to serve

Pre-heat the oven to 180 C. Add the butter beans, garlic and lemon to a large roasting dish. Lay the chicken pieces on top, and then pour the white wine and chicken over the top.

Drizzle well with extra virgin olive oil, and then scatter the rosemary and pine nuts on top. Season generously with sea salt and pepper.

Bake in the oven for 1 hour. Remove from the oven, and leave to cool slightly before serving. Serve with a few large handfuls of baby spinach dressed in the juices. 



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