Recipe: Delicious Roasted chicken thighs and veg with spinach and beans

Roasted chicken thighs and veg with spinach and beans. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. In same pan, heat remaining oil over medium-high heat. Stir in beans, tomatoes and reserved juice; heat through.

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. You can have Roasted chicken thighs and veg with spinach and beans using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Roasted chicken thighs and veg with spinach and beans

1. You need 4 of boneless chicken thighs.
2. You need 2 teaspoons of boullion or dried stock cube.
3. You need 20-30 of frozen Brussel sprouts.
4. It's 3-4 of lumps of frozen spinach.
5. You need 1 tin of borlotti beans.
6. You need 1 clove of garlic (chopped).

Saucy white beans, crispy-skinned chicken thighs, plus fist fulls of spinach: this is a one-pot wonder that reheats beautifully so you can make dinner once, and feed on it for a few days, with only dirtying one pan. Sprinkle chicken with paprika mixture; arrange over vegetables. Remove chicken to a serving platter; keep warm. The 'beans and greens' (scarola e fagioli) combination's been a favorite of Italian immigrants here in the US, and it's been made into soups, stews, and warming meals for generations.

Roasted chicken thighs and veg with spinach and beans instructions

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..

It's quite quick to prepare, too, especially when you use canned beans. Anchovy-Lemon Crispy Chicken Thighs with Roasted Potatoes + Spinach Thank you for joining me here today—I'm back again with another episode of crispy chicken thighs. Using the remaining liquid from the veggies, brush over the top of the chicken thighs. You will probably have some left over which you can discard. This is one of those easy weeknight meals that we make again and again.