Roast Chicken with Salsa Verde Beans
A simple, produce-forward tray bake that does double duty — roast two chickens at once for a satisfying weeknight dinner, with extra chicken ready to fuel meals through the week.
Prep time: 10 minutes
Cook time: 1 hour
Serves: 4, with leftover chicken
Ingredients:
Chicken and Potatoes
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2 whole chickens, patted dry
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500g cocktail potatoes
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1 tsp salt
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2 tbsp extra virgin olive oil
Beans
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1 tbsp extra virgin olive oil
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1 zucchini, cut into 2cm half-moons
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1 leek, halved lengthways and finely sliced
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3 garlic cloves, finely sliced
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400g can cannellini beans, drained and rinsed
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⅓ cup HFM Salsa Verde
Method:
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Preheat the oven to 200°C (180°C fan-forced).
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Place the potatoes on a lined baking tray and sit a wire rack over the top. Place both chickens on the rack so the juices drip down onto the potatoes. Season with salt and drizzle with olive oil, rubbing to coat. Roast for 1 hour, or until the skin is golden and the juices run clear when the thigh is pierced.
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Remove the chickens and potatoes from the oven. Rest the chickens for 10 minutes before carving. Reserve the chicken juices from the tray.
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Heat a large frying pan over high heat. Add a drizzle of olive oil and cook the zucchini for 1–2 minutes each side until golden brown. Remove from the pan and set aside.
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Reduce heat to medium. Add another drizzle of olive oil to the pan and cook the leek and garlic for 3 minutes, stirring, until softened. Add the cannellini beans and reserved chicken juices and bring to a simmer. Cook for 2 minutes, until well incorporated.
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Stir through the salsa verde and remove from heat.
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To serve, spoon the beans onto plates. Top with carved chicken, zucchini and potatoes.
