Lemon & herb chicken traybake with butter beans & potato wedges

• potatoes↗800g g
• olive oil↗3 tbsp tbsp
• red onion↗1

  finely sliced

• garlic cloves↗4

  chopped

• tomatoes↗400g can g
• butter beans↗2 x 400g cans g

  drained

• mixed dried herbs↗2 tsp tsp
• chicken thighs↗1kg skin-on, bone-in kg

  skin-on, bone-in

• lemon↗1

  cut into slices

Step-by-step instructions

1. 1

   Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.

2. 2

   Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.

3. 3

   Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.

4. 4

   Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray – depending on the size of the wedges, they may already be cooked through.