Eleanor Ozich of Petite Kitchen's roast chicken with butter beans, basil and tomatoes. Picture / Eleanor Ozich

Roast Chicken With Butter Beans, Basil & Tomato

Eleanor Ozich of Petite Kitchen shares her recipe for sumptuously sweet and salty roast chicken, slow-roasted in a sauce of white wine, garlic, lemon, basil and tomatoes

This is the kind of meal that can restore your love for life. Sumptuously sweet and salty chicken, slow-roasted in a sauce of white wine, garlic, lemon, basil and tomatoes. There's also soft and succulent butter beans, mingling amongst the gorgeous flavours.

RECIPE FOR ROAST CHICKEN WITH BUTTER BEANS, BASIL AND TOMATO 
Serves 3-4

1kg free-range chicken thighs or drumsticks
1 can butter beans, drained and rinsed
6 cloves garlic, crushed using the back of a heavy knife
1 lemon, quartered
1 punnet cherry tomatoes, sliced in half
½ glass white wine
Extra virgin olive oil for drizzling
A handful of fresh basil
Flaky sea salt
Ground pepper

1. Preheat the oven to 180C.

2. Arrange the chicken, butter beans, garlic, lemon and tomatoes in a large roasting dish. Pour the white wine over the top, drizzle generously with extra virgin olive oil, and scatter the basil over the top. Season with sea salt and freshly ground pepper.

3. Bake in the oven for an hour, or until golden and succulent.

4. Remove from the oven and leave to cool slightly before serving.

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New Zealand Herald

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