Roasted chicken thighs and veg with spinach and beans

Lynn McQ
Lynn McQ @cook_10022629
United Kingdom

One of our usual weekday evening meals. I hate sprouts but discovered they are nice roasted instead of being boiled. You can also roast cauliflower if preferred.

Roasted chicken thighs and veg with spinach and beans

One of our usual weekday evening meals. I hate sprouts but discovered they are nice roasted instead of being boiled. You can also roast cauliflower if preferred.

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Ingredients

45 mins
2 people
  1. 4boneless chicken thighs
  2. 2 teaspoonsboullion or dried stock cube
  3. 20-30frozen Brussel sprouts
  4. 3-4lumps of frozen spinach
  5. 1 tinborlotti beans
  6. 1 clovegarlic (chopped)

Cooking Instructions

45 mins
  1. 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. 2

    Meanwhile, in a small pan slowly heat up the frozen spinach. Keep the lid on the pan to steam as well.

  3. 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. 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.

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Lynn McQ
Lynn McQ @cook_10022629
on
United Kingdom
Isle of Wight girl, lived in London, now in Bath. Love to explore, eat and enjoy life!I like to experiment trying different cuisines and baking at weekends. In the week I tend to cook quick nutritious meals.
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