Greek chicken and butter bean traybake
Serves: 4
Prep time: 25 minsTotal time: 
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
Prep time: 25 minsTotal time: 
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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
Abi is our Senior Food Producer. 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
Abi is our Senior Food Producer. 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.
