Steps to Make Andrew Copley Roasted chicken thighs and veg with spinach and beans

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, roasted chicken thighs and veg with spinach and beans. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Roasted chicken thighs and veg with spinach and beans is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Roasted chicken thighs and veg with spinach and beans is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook roasted chicken thighs and veg with spinach and beans using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Roasted chicken thighs and veg with spinach and beans:

1. Get 4 boneless chicken thighs
2. Prepare 2 teaspoons boullion or dried stock cube
3. Make ready 20-30 frozen Brussel sprouts
4. Prepare 3-4 lumps of frozen spinach
5. Make ready 1 tin borlotti beans
6. Take 1 clove garlic (chopped)

Steps to make Roasted chicken thighs and veg with spinach and beans:

1. Pre heat oven to 180c (fan oven). Add chicken thighs and frozen sprouts to a medium/ large roasting dish. Sprinkle boullion over chicken. Cook at 180c for 30 minutes. Turn heat up to 200c for 10 minutes to crisp up the chicken and brown the sprouts.
2. Meanwhile, in a small pan slowly heat up the frozen spinach. Keep the lid on the pan to steam as well.
3. Chop garlic and add to pan. Drain and rinse tin of borlotti beans. Add to pan. Stir regularly to prevent the bean mixture sticking or burning.
4. Serve chicken. Stir sprouts in the roasting dish to coat them in the cooked juices. Serve sprouts and the bean mixture. Add seasoning and a dollop of mayonnaise if required.

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