One Pan Chicken With Beans
We all love dinner recipes that require minimal washing up, right? This one pan chicken with beans is exactly the recipe your weeknight needs. The chicken is roasted on a bed of butter beans and aromatics all in a single pan for the ultimate convenience.
Taking inspiration from Yotam Ottolenghi’s recipe for roasted chicken with butter beans, I wanted to develop a recipe that would use pantry staples and aromatics that I always have in my kitchen. I love when potatoes roast underneath a chicken and absorb all the juices so I knew that butter beans were an excellent choice.
Ingredients You’ll Need
- Whole chicken. You could roast the chicken whole but by spatchcocking it, you ensure quicker, even cooking. You could use skin-on, bone-in chicken thighs too. I wouldn’t recommend using chicken breasts as they tend to dry out quickly in the oven.
- Butter beans. I like the larger butter beans in this dish but feel free to use any white bean of your choice.
- Olive oil. Avocado oil is a good substitute.
- Spices: Smoked paprika, dried oregano and garlic powder. I love that chicken and beans are neutral enough that you can take this dish in any direction. For a more Indian-influence, use turmeric, garam masala and cardamom. Mexican more your vibe? Ground cumin, oregano, chilli powder is the way to go.
- Fresh lemons. I use the juice to roast the chicken but also serve the dish with lemon wedges.
- Fresh parsley.
- Whole garlic bulbs. There’s nothing better than squeezing sweet, roasted garlic from the skins. Other vegetables like onion, carrot and bell peppers can be added too.
- Chicken stock.
- Salt and black pepper.
How To Make One Pan Chicken with Beans
1. Season:
Drain the beans then add to a roasting tray big enough for the chicken with high sides. Add olive oil and spices. Pour in the chicken stock. Spatchcock the chicken then season with lemon juice, olive oil and the spices. Remember to season both sides of the chicken. Place the chicken on the beans then add the halved garlic bulbs.
2. Roast:
Place the chicken in the oven and roast for 45 minutes or until the chicken is golden brown and cooked through.
3. Serve
Remove from the oven. Add lemon wedges and scatter over the fresh parsley then serve.
Can I make this ahead?
The chicken and beans can be roasted then allowed to cool completely, transferred to an airtight container and kept in the refrigerator for 2 days. The same goes for any leftovers.
Serving Suggestions
Although this is a complete meal in one pan, you can definitely add a few side dishes. Vegetables like broccoli, green beans, zucchini and cauliflower or a big arugula salad will all be delicious. Some crusty bread to mop up the remaining juices in the pan isn’t a bad idea either.
Ingredients
- 3 lb (1.5kg) whole chicken spatchcocked using my guide
- 28 oz (800g) canned butter beans drained
- 3 tbsp olive oil
- 4 tbsp fresh lemon juice
- 2 tsp smoked paprika
- 3 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
- 2 garlic bulbs halved
- 1 cup chicken stock
To serve
- fresh parsley
- lemon wedges
Instructions
- Preheat the oven to 400°F/200°C.
- Add the beans to a roasting dish just big enough to hold the chicken with high sides. A cast iron skillet will also work well.
- Pour over 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp paprika, 1 tsp oregano and 1tsp garlic powder. Season with salt and pepper and mix well. Pour in the chicken stock then add the halved garlic bulbs.
- Season the chicken on both sides with the remaining oil, lemon juice and spices.
- Place the chicken on top of the beans then place in the oven and allow to roast for 45 minutes or until he chicken is golden brown and cooked through.
- The chicken is cooked when the internal temperature reaches 74°C/165°F on a meat thermometer inserted into the thickest part of the leg. The juices will run clear when cut between the leg and breast.
- Remove from the oven then scatter over fresh parsley and add lemon wedges.
- Serve.
Amazingly good despite the unpretentious ingredients. Our family polished the dish in no time.
That is so fantastic to hear, Carl. Thanks so much for your comment. It’s one of our family’s new favourites 🙂