Best One Pan Summer Chicken Recipes

ONE-PAN SIMPLE SUMMER CHICKEN

One-pan simple summer chicken image

Throw potatoes, courgettes and a whole garlic bulb in with chicken thighs then oven bake for a simple all-in-one supper

Provided by Good Food team

Time 1h

Number Of Ingredients 9

Ingredients

8 chicken thighs , skin on
800g potato , cut into chunks
1 garlic bulb, broken into cloves, skin left on
2 tbsp olive oil
200ml chicken stock
1 lemon , halved
2 courgettes , cut into thick batons
1 red chilli , deseeded and sliced
large handful basil leaves , torn

Steps:

Heat oven to 220C/200C fan/gas 7. Pop the chicken, skin-side up, in a large roasting tin with the potatoes. Lightly crush the garlic cloves and nestle among the chicken pieces. Drizzle over the olive oil and chicken stock, then season. Squeeze over the juice from the lemon and pop the empty halves in the tin.
Bake for 45-50 mins, adding the courgettes and chilli 15 mins before the cooking time is up. Remove from the oven when the chicken is cooked through and golden, and the veg is tender. Stir through the basil leaves and serve.

Nutrition Facts : Calories 587 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium

ONE-PAN SUMMER CHICKEN

One-pan summer chicken image

Try this simple and tasty summer chicken dish flavoured with basil and garlic

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 7

Ingredients

2 red peppers
large handfuls of basil leaves , torn
1 plump garlic clove , sliced
2 plum tomatoes , halved
2 chicken leg quarters
2 tbsp extra-virgin olive oil
410g can butter beans , drained and rinsed

Steps:

Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached. Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.
Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled. Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.
Place the tin over a low flame and pour in a splash of water. Add the beans and stir well to release any sticky bits from the roasting tray. Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.

Nutrition Facts : Calories 620 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 1.49 milligram of sodium