It's Supper Time!
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Lemon, olive and butter bean chicken
Ingredients
1/4 cup (60ml) extra virgin olive oil2 lemons, thickly sliced
8 cloves garlic, skin on, crushed
3/4 cup (45g) green Sicilian olives
12 sprigs oregano or marjoram
sea salt and cracked black pepper
4 x 150g chicken breast fillets, trimmed
1 x 400g can butter beans (lima beans), drained, rinsed
12 small stalks cavolo nero (Tuscan kale), stems removed
Preheat oven to 200C
Place the oil, lemon, garlic, olives, oregano, salt and pepper in a large roasting pan lined with non-stick baking paper. Toss to combine. Bake for 10 minutes and then add the chicken and butter beans. Coat the chicken in the pan juices and bake for 10 minutes. Add the cavolo nero to the pan and bake for a further 5 minutes or until the cavolo nero is crisp and the chicken is cooked through.
To serve, slice the chicken into thick slices and place onto serving plates with the crispy cavolo nero, beans, olives and pan juices.
Serves 4.
Place the oil, lemon, garlic, olives, oregano, salt and pepper in a large roasting pan lined with non-stick baking paper. Toss to combine. Bake for 10 minutes and then add the chicken and butter beans. Coat the chicken in the pan juices and bake for 10 minutes. Add the cavolo nero to the pan and bake for a further 5 minutes or until the cavolo nero is crisp and the chicken is cooked through.
To serve, slice the chicken into thick slices and place onto serving plates with the crispy cavolo nero, beans, olives and pan juices.
Serves 4.
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