Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, roasted chicken thighs and veg with spinach and beans. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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. One-Pan Paleo Greek Chicken Thighs + Roasted Vegetables. Anchovy-Lemon Crispy Chicken Thighs with Roasted Potatoes + Spinach.
Roasted chicken thighs and veg with spinach and beans is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Roasted chicken thighs and veg with spinach and beans is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have roasted chicken thighs and veg with spinach and beans using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roasted chicken thighs and veg with spinach and beans:
- Make ready 4 boneless chicken thighs
- Prepare 2 teaspoons boullion or dried stock cube
- Make ready 20-30 frozen Brussel sprouts
- Get 3-4 lumps of frozen spinach
- Prepare 1 tin borlotti beans
- Take 1 clove garlic (chopped)
You can also roast cauliflower if preferred. In same pan, heat remaining oil over medium-high heat. Stir in beans, tomatoes and reserved juice; heat through. Serve chicken and vegetables with a big green salad for a complete meal.
Steps to make Roasted chicken thighs and veg with spinach and beans:
- 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.
- Meanwhile, in a small pan slowly heat up the frozen spinach. Keep the lid on the pan to steam as well.
- 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.
- 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.
Other skin-on, bone-in chicken pieces - such as wings, legs and breasts - can be substituted for thighs, but be sure to adjust baking time accordingly (i.e., smaller pieces of chicken will bake faster). Place the chicken thighs on top of the vegetables, skin side up. 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. Season with a pinch of salt and pepper and mix everything together, then put the tray into the preheated oven.
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