One-Pan Summer Chicken

1. 1

   Heat oven to 425F Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached.

2. 2

   Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.

3. 3

   Snuggle the stuffed pepper halves alongside the chicken in a roasting tin.

4. 4

   Drizzle the oil over everything and season with pepper and salt, if using.

5. 5

   Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled.

6. 6

   Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.

7. 7

   Place the tin over a low flame and pour in a splash of water.

8. 8

   Add the beans and stir well to release any sticky bits from the roasting tray.

9. 9

   Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.

* Per serving · 4 servings · Values may vary.

No additional tips available.