Go Back

Chicken traybake with tomatoes and beans

This chicken traybake with tomatoes and beans is an easy family meal, ideal for midweek suppers or lazy weekend meals. Serve it with rice, boiled potatoes or bread. I made it with chicken legs and wings but you can use either.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 chicken legs whole
  • 4 chicken wings
  • 1 red onion
  • 1 red pepper
  • 1 tsp dried Italian herbs
  • 2 Tbsp olive oil
  • 2 garlic cloves
  • 2 Tbsp red wine vinegar
  • 1 tin chopped tomatoes
  • Water
  • 1 tin borlotti or cannelloni beans drained
  • 2 Tbsp chopped parsley

Method
 

  1. Preheat the oven to 200°C.
  2. Cut the onion into wedges, the red pepper into chunks, the garlic into thick slices.
  3. Put the chicken pieces in a baking tray. Tuck the onion, garlic and red pepper between them. Season with salt and pepper and scatter the herbs on top.
  4. Drizzle with the oil then bake in the oven for 20 minutes, or until the chicken skin looks golden.
  5. Take the tray out and pour over the vinegar. Add the tomatoes, together with a tin of water, using the tomato tin.
  6. Turn down the oven to 170C, cover the tray with foil and slowly cook for 30 minutes, until you get a thick sauce.
  7. Remove the foil, mix in the beans and bake for another 5-10 minutes.
  8. Scatter the fresh herbs on top, just before serving.