Greek chicken and butter bean traybake
Serves: 4
![Greek chicken and butter bean traybake](/uploads/media/720x770/00/11250-Full_Of_Beans_Greek_Chicken_Bake_2.jpg?v=1-0)
Recipe photograph by Stuart West
Greek chicken and butter bean traybake
An easy, family-friendly dinner packed with sunny Mediterranean flavours to brighten up the winter months
Serves: 4
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Nutritional information (per serving)
Calories
560Kcal
Fat
25gr
Saturates
8gr
Carbs
30gr
Sugars
15gr
Fibre
11gr
Protein
47gr
Salt
1gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 tbsp olive oil
- 1 large red onion, chopped
- 3 garlic cloves, crushed
- 1½ tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp paprika
- 1 tbsp tomato purée
- 2 x 400g tins cherry tomatoes
- 2½ tsp sugar (any type)
- 2 x 400g tins butter beans, rinsed and drained
- 8 skin-on and bone-in chicken thighs, excess skin trimmed
To serve
- 100g feta, crumbled
- zest of 1 lemon
- small handful of parsley, leaves picked and roughly chopped
Step by step
Get ahead
Prep to the end of step 2 up to 2 days ahead, cover and chill. Bring back up to a simmer, then resume with step 3.
- Preheat the oven to 200°C, fan 180°C, gas 6. In a large saucepan or deep frying pan, heat half the oil and fry the onion with a pinch of salt over a medium-low heat for 8-10 minutes, or until softened. Add the garlic, oregano, cinnamon, paprika and tomato purée and cook, stirring, for 2 minutes.
- Add the cherry tomatoes, sugar, butter beans and some seasoning. Stir to combine and then carefully tip into a large ovenproof dish or roasting tin.
- Drizzle the chicken thighs with the remaining tablespoon of olive oil, season well and place on top of the tomato and butter bean mixture. Bake for 55-60 minutes until the chicken is golden and crisp. Set aside to rest for 5 minutes.
- Toss together the feta and lemon zest, and then scatter this over the bake along with the chopped parsley before serving.