A one pot wonder that is so easy to throw together, will only take you about 30 minutes and is packed full of flavour. Think of this like a deconstructed chicken Kiev, all the flavour without the fuss. You can use an oven-safe pan for this recipe to save on washing up.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
bone in chicken thighs 8
garlic cloves 4 (crushed)
baby potatoes 800 g (halved)
butter 50 g
green beans 400 g
Parmesan 80 g (grated)
Method
Preheat the oven
Preheat the oven to 200°C/180°C fan.
Cook the chicken thighs
Heat a large frying pan over a medium-high heat.
Season the chicken thighs with salt and place in the pan skin-side down, fry for 5 mins to get the skin a little crispy.
Place the pan in the oven and roast for 20 minutes (please note, you will be adding the rest of the ingredients after 10 minutes of cooking). If your pan isn’t oven safe, add thechicken thighs to an oven tray.
Peel and crush the garlic cloves.
Cook the baby potatoes
While the chicken thighs cook, halve the baby potatoes.
Boil the baby potatoes until soft in salted water, 8-10 minutes. Drain when cooked, then season to taste with salt and pepper.
Finish the chicken
When the chicken has been in the oven for 10 minutes, carefully take the pan out of the oven, move the chicken to one side, add the garlic, butter and green beans. Put the chicken on top of the green beans and place back in the oven for 10 minutes.
When the chicken is cooked (internal temperature of 75°C), scatter over the Parmesan and return to the oven for a couple minutes until the cheese has started to melt.
Plate up
Plate up your Garlic Butter Chicken & Green Beans with a side of baby potatoes. Enjoy!
