- Serves4
- CourseMain meal
- Prepare10 mins
- Cook45 mins
- Total time55 mins
Ingredients
- 1kg pack Essential British Chicken Thighs
- 750g pack baby new potatoes, halved if large
- 4 large echalion shallots, thickly sliced lengthways
- 1½ tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Essential Clear Honey
- 150g Waitrose Blackberries
- 3 tbsp Essential Balsamic Vinegar
- 5 thyme
- 240g pack Essential Round Beans, stalk ends trimmed
Method
Preheat the oven to 220oC, gas mark 7. Toss the chicken, potatoes and shallots in a large roasting tin with the oil, lemon juice and honey. Season and roast for 15 minutes. Meanwhile, with a fork, crush 1⁄2 the blackberries in a bowl. Stir in the vinegar and then the remaining whole blackberries.
Lower the oven temperature to 200oC, gas mark 6. Take the roasting tin out of the oven and give the vegetables a stir. Spoon the blackberry dressing over the chicken and nestle in the thyme. Return to the oven for 25-30 minutes, until everything is golden and sticky, and the chicken is fully cooked, there is no pink meat and the juices run clear.
Meanwhile, boil the kettle and put the round beans in a heatproof bowl. Pour the boiling water over, leave for 4 minutes, then drain and add to the roasting tin for the final 5 minutes of cooking time. Serve straight away.
Cook’s tip
Blackberries mixed with balsamic vinegar also tastes fantastic alongside pork or lamb chops.
And to drink...
Add a touch of sparkle to proceedings with crisp, citrus-scented No.1 Castillo Perelada Cava Brut, Spain (75cl).
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,884kJ/ 687kcals |
|---|---|
Fat | 26g |
Saturated Fat | 6.6g |
Carbohydrates | 37g |
Sugars | 9.3g |
Fibre | 9g |
Protein | 71g |
Salt | 0.43g |