Name: One-Pan Harissa Chicken and Butter Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 750 g mixed small tomatoes, halved or quartered; 1 aubergine, cut into 2 cm pieces; 3 sweet peppers, deseeded and cut into 2 cm pieces; 1 onion, sliced or chopped; 2 garlic cloves, crushed; 2 fresh oregano sprigs, plus extra to garnish; 2½ tablespoons pomegranate, rose and preserved-lemon harissa, or regular harissa; 4 tablespoons balsamic vinegar; 3 tablespoons olive oil, divided; 1 (570 g) jar butter beans, including the liquid; 1 kg skin-on, bone-in chicken thighs; Salt and freshly ground black pepper, to taste; Wild rocket salad and crusty bread, optional for serving

Method

11 steps

Preheat the oven to 220°C (425°F), gas mark 7.
Spread the tomatoes over the base of a roasting tin approximately 26 x 34 cm.
Add the aubergine, peppers, onion, garlic and oregano.
In a small bowl, combine the harissa, balsamic vinegar and 2 tablespoons olive oil.
Pour the harissa mixture over the vegetables.
Add the butter beans with their liquid, season with salt and black pepper and stir everything together.
Trim any excess skin or fat from the chicken thighs.
Arrange the chicken thighs skin-side up over the vegetables and beans.
Drizzle the remaining tablespoon olive oil over the chicken and season.
Roast for 35–40 minutes, until the chicken skin is crisp and golden and the meat is completely cooked through.
Garnish with fresh oregano and serve with wild rocket and crusty bread, if desired.

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