One-Pot Summer Chicken with Capsicum and Beans
One-Pot Summer Chicken with Capsicum and Beans



  • 2 red capsicums, halved lengthways
  • Handful of torn basil
  • 1 garlic clove, sliced
  • 2 ripe tomatoes, halved
  • 2 chicken legs, quartered
  • 2 tbsp olive oil
  • 1 x 400g tin of butter beans, drained
  • Preheat the oven to 220C. Stuff the capsicums with basil, the garlic, and half a tomato. Snuggle them next to the chicken in a roasting tin, drizzle with oil and seasoning, and roast in the oven for 30 mins until the meat is golden and crisp and the capsicums are softened. Remove everything on to a plate.
  • Place the roasting tin over a low flame and add a splash or two of water. Pour in the beans and stir well to deglaze the pan, then stir in some more basil, and spoon them onto a plate alongside the chicken and capsicums.
30 mins
2 serving

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