Spring - Baked Lemon Chicken with Butter Bean Mash

Baked Lemon Chicken with Butter Bean Mash

Serving Size:
4 people

Ingredients:

• 650g Chicken thigh fillets, trimmed
• 1 large lemon, rind finely grated, juiced
• 2/3 cup flat-leaf parsley leaves, chopped
• 1/4 cup olive oil
• 2 x 400g cans butter beans, drained, rinsed
• 25g butter
• 1/4 cup sour cream
• 1 bunch steamed baby carrots, or other spring vegetables to serve

Method:

1. Preheat oven to 200°C. Place chicken, lemon rind, 1/4 cup lemon juice, 2 tablespoons of parsley, oil and salt and pepper in a large snap-lock bag. Seal bag and gently shake until chicken is coated in marinade.
   
2. Lightly grease a ceramic baking dish. Place chicken, in a single layer, in dish. Pour over marinade from bag. Bake chicken for 18 to 20 minutes or until cooked through.
   
3. Meanwhile, combine beans, butter and sour cream in a saucepan. Using a potato masher, coarsely mash bean mixture. Place over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until heated through. Stir in remaining parsley. Season with salt and pepper.
   
4. Serve chicken with bean mash and steamed carrots.