Spring Chicken and Butter Bean Traybake

As spring settles in and the days grow longer, our kitchens naturally shift away from heavy winter dishes towards fresher flavors and lighter meals. It’s the perfect time to embrace simple, seasonal cooking the whole family will adore, using beautiful ingredients like tender spring greens and sweet new potatoes.

This one-pan chicken and butter bean traybake perfectly captures the essence of the season. It’s a hearty, wholesome family dinner that requires minimal prep, letting the oven do all the work. We’ve paired tender chicken with creamy butter beans and wilted greens, all brought to life with a zesty, herby salsa verde that you can whip up while the traybake roasts. It’s a complete, satisfying meal designed to keep your weeknight cooking both easy and delicious.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 500g (about 1 lb) new potatoes, halved
• 1 lemon, halved
• 4 cloves garlic, lightly crushed
• 2 tbsp olive oil
• 1 (400g / 15 oz) can butter beans, rinsed and drained
• 200g (about 7 oz) spring greens, such as kale or chard, tough stems removed
• Salt and freshly ground black pepper to taste

For the Herby Salsa Verde:

• 1 large bunch fresh parsley
• 1/2 bunch fresh mint
• 2 tbsp capers, drained
• 1 clove garlic, minced
• 1 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 200°C (400°F). On a large baking tray, toss the new potatoes, crushed garlic, and one half of the lemon with the olive oil. Season generously with salt and pepper and arrange in a single layer. Roast for 20 minutes.
2. Remove the tray from the oven. Nestle the chicken thighs among the potatoes, skin-side up. Squeeze the juice from the remaining lemon half over the chicken. Return the tray to the oven and roast for another 25-30 minutes, or until the chicken is cooked through and the skin is golden and crisp.
3. While the chicken is roasting, prepare the salsa verde. Finely chop the parsley, mint, capers, and minced garlic. Combine them in a small bowl, then stir in the red wine vinegar and extra virgin olive oil. Season with a pinch of salt and pepper and set aside.
4. For the final 5 minutes of cooking, scatter the rinsed butter beans and spring greens onto the baking tray. Toss gently with the pan juices and return to the oven until the greens have wilted.
5. Remove the tray from the oven. Serve the chicken and vegetables drizzled generously with the fresh herby salsa verde.

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