Ingredients
- 4 chicken thighs
- 2 Tbsp (30ml) olive oil
- 50g butter, melted
- 2 cloves garlic, thinly sliced
- Juice and zest of 1 lemon
- 100g diced bacon
- 1 Tbsp (15ml) butter
- 1 x 400g tin butter beans, drained
- 150g green beans, trimmed and steamed
- Juice and zest of 1 lemon
- Salt and milled black pepper
- Fresh parsley, roughly chopped
Method
- Preheat the oven to 180°C.
- Season the chicken pieces with salt and pepper and place in a small roasting dish.
- Whisk the olive oil, butter, garlic and lemon juice and zest together. Pour over the chicken the place in the oven to roast for 40-45 minutes, until cooked through and golden.
- While the chicken is cooking, add the bacon to a pan over a medium heat and allow to cook, stirring often until golden and crisp. Add the butter to the pan, and once melted, add the butter beans and green beans. Sauté for 5 minutes then season with the juice and zest of the lemon and a generous sprinkle of black pepper.
- Garnish with freshly chopped parsley.
- Serve the roasted chicken thighs with the warm bacon and bean side.
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