Roast chicken with celery & beans
Prep
10 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just an hour and honestly tastes like you've spent all day cooking. Chicken thighs are so forgiving and stay incredibly juicy, and when you pair them with creamy cannellini beans and tender celery, you get a really satisfying one pan meal. The beans are packed with fiber and protein, so you're getting something genuinely nourishing without the fuss. A splash of white wine and fresh thyme give it this lovely depth of flavor, and there's barely any prep involved. It's the kind of food that makes everyone happy without breaking the bank or keeping you stuck in the kitchen.
Ella x
Ingredients
- 2 tbspessential olive oil
- 175 mlswhite wine
- 3 clove/sgarlic(crushed)
- 1essential leek(trimmed and thinly sliced)
- 1 tbspessential clear honey
- 8british chicken thighs(trimmed of excess skin)
- 6 sprig/sthyme
- 2celery heart(Celery Hearts, stalks separated and cut into 5cm lengths)
- 400 gramsessential cannellini beans(rinsed and drained)
Detail level
Instructions
- 1
In a large mixing bowl or resealable food bag, mix the oil, 2 tbsp wine, the garlic, leek and honey. Add the chicken, thyme and celery, then season and toss everything to coat in the marinade. Chill for at least 20 minutes (ideally marinating for 1-2 hours).
- 2
Preheat the oven to 200ºC, gas mark 6. Pour the remaining wine into a large roasting tin. Add everything from the marinade bowl or bag to the tin, turning the chicken skin-side up. Roast for 25 minutes, then baste the chicken and celery in the juices and roast for another 20 minutes.
- 3
Baste the chicken and celery a final time, then stir the cannellini beans into the tray. Roast for a final 5 minutes, ensuring the chicken is fully cooked with no pink meat and the juices run clear. Allow to stand for 5 minutes before serving. Some mashed potato (and/or steamed greens) would go nicely, if liked.
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