Crispy roast chicken with tomatoey butter beans
Crispy roast chicken with tomatoey butter beans
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Ingredients
Method
Preheat the oven to 200°C, gas mark 6. Set a large, heavy-based frying pan over a medium-high heat. Season the chicken, then put skin-side down in the frying pan. Weight down with a smaller pan lid and a can of beans, then turn the heat down to medium. Cook for 8-10 minutes, until the skin is golden and crisp. Transfer to a baking tray, skin-side up, then put in the oven for 25-30 minutes until the chicken is cooked through, with no pink meat remaining and the juices run clear. Meanwhile, in the small bowl of a food processor, whizz the mayonnaise, basil and ½ tsp apple cider vinegar to combine; season, then set aside.
Put the garlic, cherry tomatoes and chard stalks in the frying pan used for the chicken legs and fry on low heat for 3-5 minutes until softened and fragrant. Add the butter beans and their liquid along with 150ml water. Add the remaining 1 tsp apple cider vinegar, bring to the boil, then bubble for 5 minutes to reduce the liquid. Add the chard leaves and cook for another 2-3 minutes until just wilted. Stir through any cooking juices from the tray with the roast chicken and season.
Divide the beans between bowls, then top each with a chicken leg and a dollop of basil mayonnaise. Serve with crusty bread to mop up the juices, if liked.
