Roasted chicken thighs and veg with spinach and beans
Roasted chicken thighs and veg with spinach and beans

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted chicken thighs and veg with spinach and beans. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted chicken thighs and veg with spinach and beans using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Roasted chicken thighs and veg with spinach and beans:
  1. Get 4 boneless chicken thighs
  2. Take 2 teaspoons boullion or dried stock cube
  3. Take 20-30 frozen Brussel sprouts
  4. Take 3-4 lumps of frozen spinach
  5. Prepare 1 tin borlotti beans
  6. Take 1 clove garlic (chopped)

Return the chicken to the pan and nestle it into the beans and spinach. Cook for a minute or two to get the chicken nice and hot again, and then serve! Use a wooden spoon to scrape up any bits stuck to the bottom. Turn off the heat and add the thyme sprigs, butter beans and spinach, nestling them between the chicken pieces.

Instructions to make Roasted chicken thighs and veg with spinach and beans:
  1. Pre heat oven to 180c (fan oven). Add chicken thighs and frozen sprouts to a medium/ large roasting dish. Sprinkle boullion over chicken. Cook at 180c for 30 minutes. Turn heat up to 200c for 10 minutes to crisp up the chicken and brown the sprouts.
  2. Meanwhile, in a small pan slowly heat up the frozen spinach. Keep the lid on the pan to steam as well.
  3. Chop garlic and add to pan. Drain and rinse tin of borlotti beans. Add to pan. Stir regularly to prevent the bean mixture sticking or burning.
  4. Serve chicken. Stir sprouts in the roasting dish to coat them in the cooked juices. Serve sprouts and the bean mixture. Add seasoning and a dollop of mayonnaise if required.

Use a wooden spoon to scrape up any bits stuck to the bottom. Turn off the heat and add the thyme sprigs, butter beans and spinach, nestling them between the chicken pieces. Season with a pinch of salt and pepper and mix everything together, then put the tray into the preheated oven. Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt.

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