A colourful one-pan chicken dinner with butter beans, tomatoes and lemon-herb flavour for easy weeknights.
From our kitchenChicken and butter beans make this tray bake satisfying, while the vegetables cook in the same pan for easier washing up.
Serve as it is, with a crisp salad, or add brown rice for family members who need a more substantial meal.
Portion cooled leftovers into covered containers and refrigerate for up to three days. Reheat until steaming hot.
This recipe is naturally dairy-free. Check packaged ingredients when cooking for allergies.
Cook with confidence
Heat the oven to 200°C. Line a large rimmed baking tray or lightly oil a roasting dish.
Place the chicken, butter beans, tomatoes, courgettes and onion on the tray.
Mix the olive oil, lemon zest and juice, garlic, oregano, paprika, salt and pepper. Pour over the tray and toss the vegetables and beans to coat.
Arrange the chicken in a single layer and roast for 30–35 minutes, turning the vegetables once, until the chicken is cooked through.
Scatter over the spinach and return the tray to the oven for 3–4 minutes until wilted.
Finish with parsley and spoon the lemony tray juices over each serving.
A useful reminder
Use the serving suggestions and swaps in the recipe as flexible ideas. Allergies, pregnancy and medical dietary needs may require advice tailored by a qualified professional.