Name: Baked lemon chicken with butter bean mash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 650g chicken thigh fillets, trimmed; 1 large lemon, rind finely grated, juiced; 165.00 ml flat-leaf parsley leaves, chopped; 56.88 gm olive oil; 2 x 400g cans butter beans, drained, rinsed; 25g butter; 58.75 gm sour cream; 1 bunch steamed baby carrots, to serve

Baked lemon chicken with butter bean mash

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Baked lemon chicken with buttery beans and sweet baby carrots - a wholesome family feast.

Ingredients:

650g chicken thigh fillets, trimmed
1 large lemon, rind finely grated, juiced
165.00 ml flat-leaf parsley leaves, chopped
2 x 400g cans butter beans, drained, rinsed
25g butter
58.75 gm sour cream
1 bunch steamed baby carrots, to serve

Instructions:

Preheat the oven to 200°C. Combine chicken, lemon rind, 1/4 cup lemon juice, 2 tablespoons parsley, oil, salt, and pepper in a large snap-lock bag. Seal the bag and shake well to coat the chicken evenly with the marinade.
Prepare a ceramic baking dish by giving it a light coating of grease. Lay the chicken out in a single layer inside the dish. Then, pour the marinade from the bag over the chicken. Bake the chicken for 18 to 20 minutes until fully cooked.
Combine beans, butter, and sour cream in a saucepan, then use a potato masher to coarsely mash the mixture. Heat over medium heat for 4 to 5 minutes until warmed through, stirring occasionally. Add the remaining parsley, and season with salt and pepper to taste.
Serve the tender chicken alongside creamy bean mash and perfectly steamed carrots.

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