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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Try this simple and tasty summer chicken dish flavoured with basil and garlic. Variations: Peel and cut a medium potato into 8 wedges and roast with the chicken and peppers. Use pork or lamb chops instead of the chicken. Pork will take the same time as the chicken, and lamb chops will need 5 mins less. Instead of the beans, throw a handful of couscous into the roasting tin, top with boiling water and leave to stand for 5 mins. Ingredients:
2 red peppers |
20 basil leaves, torn |
1 garlic clove, sliced |
2 roma tomatoes, halved |
2 boneless chicken breasts, skin on |
2 tablespoons extra virgin olive oil |
14 ounces butter beans, drained and rinsed |
Directions:
1. Heat oven to 425°F Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached.
2. Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.
3. Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled.
4. Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.
5. Place the tin over a low flame and pour in a splash of water.
6. Add the beans and stir well to release any sticky bits from the roasting tray.
7. Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.
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