How To Make Lemon & Herb Chicken Traybake with Butter Beans & Potato Wedges
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken breasts
- 2 lemons, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of dried oregano
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 can of butter beans, drained and rinsed
- 4 large potatoes, cut into wedges
- Fresh parsley for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large baking tray, arrange the chicken breasts, lemon slices, and minced garlic.
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Drizzle olive oil over the chicken and lemon slices. Sprinkle with dried oregano, dried thyme, salt, and pepper.
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Toss the butter beans in a bowl with a little olive oil, salt, and pepper. Add them to the baking tray.
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Place the potato wedges around the chicken and beans.
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Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are crispy and golden.
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Once cooked, remove from the oven and garnish with fresh parsley.
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Serve the Lemon & Herb Chicken Traybake with Butter Beans & Potato Wedges hot.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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