Crispy roast chicken with tomatoey butter beans

Name: Crispy roast chicken with tomatoey butter beans
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Ingredients: 2 chicken legs (skin on, bone in); 4 tbsp mayonnaise; 25 g pack basil; 1½ tsp sherry vinegar; 3 clove/s garlic, thinly sliced; 200 g cherry vine tomatoes; 100 g Swiss chard, stalks chopped into 2cm lengths, leaves roughly chopped; 360 g jar butter beans; 1 tbsp olive oil; Crusty bread, to serve (optional)

Craving a roast dinner but it's only Tuesday night? Dreams can come true. Whizzing basil with mayo adds instant va va voom.

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Serves2
CourseMain meal
Prepare5 mins
Cook40 mins
Total time45 mins

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2 chicken legs (skin on, bone in)
4 tbsp mayonnaise
½ x 25g pack basil
1½ tsp sherry vinegar
3 clove/s garlic, thinly sliced
200g cherry vine tomatoes
100g Swiss chard, stalks chopped into 2cm lengths, leaves roughly chopped
360g jar butter beans
1 tbsp olive oil
Crusty bread, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Set a large, heavy-based frying pan over a medium-high heat. Season the chicken, then put skin-side down in the frying pan. Weigh down with a smaller pan lid and a can of beans, then turn the heat down to medium. Cook for 8-10 minutes, until the skin is golden and crisp. Transfer to a baking tray, skin-side up, then put in the oven for 25-30 minutes until the chicken is cooked through, with no pink meat remaining and the juices run clear. Meanwhile, in the small bowl of a food processor, whizz the mayonnaise, basil and ½ tsp sherry vinegar to combine; season, then set aside.
Put the garlic, cherry tomatoes and chard stalks in the frying pan used for the chicken legs and fry on a low heat for 3-5 minutes until softened and fragrant. Add the butter beans and their liquid along with 150ml water. Add the remaining 1 tsp sherry vinegar, bring to the boil, then bubble for 5 minutes to reduce the liquid. Add the chard leaves and cook for another 2-3 minutes until just wilted. Stir through any cooking juices from the tray with the roast chicken and season.
Divide the beans between bowls, then top each with a chicken leg and a dollop of basil mayonnaise. Serve with crusty bread to mop up the juices, if liked.

Typical values per serving when made using specific products in recipe