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One-pan roast chicken with green bean, almond and salsa verde salad
One-pan roast chicken with green bean, almond and salsa verde salad
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
One-pan chicken, tomato, and green bean bake for a simple and flavorful meal with minimal cleanup.
Ingredients:
  • 850g boneless garlic herb chicken (see note)
  • 18.20 gm extra virgin olive oil
  • 200g small assorted tomatoes
  • 250g cherry tomatoes, halved
  • 200g green beans, trimmed, halved
  • 1 red onion, halved, thinly sliced
  • 250g mixed olives
  • 62.50 ml roasted almonds, roughly chopped
  • 35g sachet salsa verde finishing drizzle
  • Fresh basil leaves, to serve
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and prepare a large baking tray by lining it with baking paper.
  • Lay chicken skin-side up on a baking tray. Drizzle with oil and season with pepper. Roast until golden brown, about 30 to 35 minutes.
  • Place the chicken in the center and surround it with the tomatoes, beans, onion, and olives. Roast for an additional 10-15 minutes until the tomato skins begin to split and the chicken is fully cooked.
  • Top with crunchy almonds and generously drizzle the salad with vibrant salsa verde. Season with a pinch of salt and a twist of pepper, then mix everything together until well combined.
  • Present the sliced chicken alongside a refreshing salad, fragrant basil, and crunchy crusty bread.

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