By Philippine Wallart
ROAST CHICKEN AL POMODORO
4 steps
Cook:55min
with red pepper & sun-dried tomato
Cannellini beans are rich in protein, vitamins, iron and fibre – making this dish the perfect pick for getting you through winter unscathed.
Updated at: Sat, 20 Jul 2024 11:41:16 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
42
High
Nutrition per serving
Calories751.8 kcal (38%)
Total Fat23 g (33%)
Carbs87.3 g (34%)
Sugars11.8 g (13%)
Protein52.9 g (106%)
Sodium159.2 mg (8%)
Fiber33.1 g (118%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 180°C with the fan setting on. Ready an ovenproof dish big enough for the ingredients. Peel and thinly slice the onion. Chop or grate the garlic. Deseed and thinly slice the red pepper. Roughly slice the sun-dried tomatoes and keep any leftover oil. Rinse and drain the cannellini beans.
Step 2
In a bowl, add all the prepared ingredients, cooked chopped tomato, 40ml of water, a drizzle of oil (and any of the reserved oil), and the Provençal Rub. Season with salt and pepper. Stir to combine and pour into your ovenproof dish, evenly spreading it out into an even layer. Then, push the thighs into the tomatoey veg. Brush with some oil and season. Roast in the hot oven for 40-45 minutes until the chicken is cooked through and the juices run clear. Halfway through, remove the dish from the oven and give everything a good stir to ensure even cooking.
Return to the oven to continue the cooking process. In the final 3-5 minutes of roasting, pop on the grill to crisp up the chicken skin.
Step 3
When the chicken has 5 minutes to go, rinse, pick and roughly chop the basil.
Step 4
Plate up the roast chicken al pomodoro. Sprinkle over the chopped basil and enjoy!
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