One Pan Summer Chicken Recipes

ONE-PAN SUMMER CHICKEN

One-Pan Summer Chicken image

Try this simple and tasty summer chicken dish flavoured with basil and garlic. Variations: Peel and cut a medium potato into 8 wedges and roast with the chicken and peppers. Use pork or lamb chops instead of the chicken. Pork will take the same time as the chicken, and lamb chops will need 5 mins less. Instead of the beans, throw a handful of couscous into the roasting tin, top with boiling water and leave to stand for 5 mins.

Provided by English_Rose

Categories One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 red peppers
20 basil leaves, torn
1 garlic clove, sliced
2 roma tomatoes, halved
2 boneless chicken breasts, skin on
2 tablespoons extra virgin olive oil
14 ounces butter beans, drained and rinsed

Steps:

Heat oven to 425°F Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached.
Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.
Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled.
Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.
Place the tin over a low flame and pour in a splash of water.
Add the beans and stir well to release any sticky bits from the roasting tray.
Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.

Nutrition Facts : Calories 560.9, Fat 28.1, SaturatedFat 6, Cholesterol 92.8, Sodium 598.9, Carbohydrate 37.7, Fiber 11.3, Sugar 6.7, Protein 40.8

ONE-PAN SUMMER CHICKEN

One-pan summer chicken image

Try this simple and tasty summer chicken dish flavoured with basil and garlic

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 7

Ingredients

2 red peppers
large handfuls of basil leaves , torn
1 plump garlic clove , sliced
2 plum tomatoes , halved
2 chicken leg quarters
2 tbsp extra-virgin olive oil
410g can butter beans , drained and rinsed

Steps:

Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached. Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.
Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled. Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.
Place the tin over a low flame and pour in a splash of water. Add the beans and stir well to release any sticky bits from the roasting tray. Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.

Nutrition Facts : Calories 620 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 1.49 milligram of sodium

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