Roasted chicken thighs and veg with spinach and beans
Roasted chicken thighs and veg with spinach and beans

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, roasted chicken thighs and veg with spinach and beans. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Roasted chicken thighs and veg with spinach and beans is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Roasted chicken thighs and veg with spinach and beans is something which I have loved my whole life. They’re nice and they look wonderful.

In same pan, heat remaining oil over medium-high heat. Stir in beans, tomatoes and reserved juice; heat through. Season the chicken thighs all over with salt and pepper.

To begin with this particular recipe, we must first prepare a few components. You can cook roasted chicken thighs and veg with spinach and beans using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Roasted chicken thighs and veg with spinach and beans:
  1. Prepare 4 boneless chicken thighs
  2. Make ready 2 teaspoons boullion or dried stock cube
  3. Prepare 20-30 frozen Brussel sprouts
  4. Take 3-4 lumps of frozen spinach
  5. Make ready 1 tin borlotti beans
  6. Get 1 clove garlic (chopped)

I'll nestle the chicken back into the pot right before serving so the skin stays crisp. TIP: If you want to make this meal ahead, keep the chicken separate and reheat in the oven before adding it to the casserole. I run the thighs under the broiler at the last minute for extra crispy skin. Tender, succulent chicken thighs are baked atop a bed of baby red potatoes, rainbow carrots, red onion and green beans.

Steps to make Roasted chicken thighs and veg with spinach and beans:
  1. Pre heat oven to 180c (fan oven). Add chicken thighs and frozen sprouts to a medium/ large roasting dish. Sprinkle boullion over chicken. Cook at 180c for 30 minutes. Turn heat up to 200c for 10 minutes to crisp up the chicken and brown the sprouts.
  2. Meanwhile, in a small pan slowly heat up the frozen spinach. Keep the lid on the pan to steam as well.
  3. Chop garlic and add to pan. Drain and rinse tin of borlotti beans. Add to pan. Stir regularly to prevent the bean mixture sticking or burning.
  4. Serve chicken. Stir sprouts in the roasting dish to coat them in the cooked juices. Serve sprouts and the bean mixture. Add seasoning and a dollop of mayonnaise if required.

Add a little thyme, rosemary, salt and pepper and you have the most mouth-watering, one-pan meal in just under an hour. Use paper towel to blot chicken thighs to remove excess moisture. Sprinkle thighs generously with salt and pepper. Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables. Remove chicken to a serving platter; keep warm.

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