Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, roasted chicken thighs and veg with spinach and beans. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roasted chicken thighs and veg with spinach and beans is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Roasted chicken thighs and veg with spinach and beans is something that I have loved my entire life. They’re nice and they look fantastic.
Sprinkle chicken with paprika mixture; arrange over vegetables. Remove chicken to a serving platter; keep warm. Great recipe for Roasted chicken thighs and veg with spinach and beans. One of our usual weekday evening meals.
To begin with this recipe, we must 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 that.
The ingredients needed to make Roasted chicken thighs and veg with spinach and beans:
- Get 4 boneless chicken thighs
- Take 2 teaspoons boullion or dried stock cube
- Prepare 20-30 frozen Brussel sprouts
- Get 3-4 lumps of frozen spinach
- Make ready 1 tin borlotti beans
- Get 1 clove garlic (chopped)
Add in the beans, spinach, rosemary and thyme, salt and pepper to the pot. Bring to a simmer, cover and reduce heat. Place veggies on the sheet pan, cover with olive oil and mix well to combine. Sprinkle remaining salt and pepper on either side of each chicken thigh.
Instructions to make Roasted chicken thighs and veg with spinach and beans:
- 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.
- Meanwhile, in a small pan slowly heat up the frozen spinach. Keep the lid on the pan to steam as well.
- 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.
- 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.
Place veggies on the sheet pan, cover with olive oil and mix well to combine. Sprinkle remaining salt and pepper on either side of each chicken thigh. Arrange chicken thighs skin-side up on top of the vegetables. A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.
So that’s going to wrap this up for this exceptional food roasted chicken thighs and veg with spinach and beans recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
