One-pot wonders

Make everyday food magical with these brand-new recipes from Donna Hay

- DONNA HAY

Lemon, olive and butter bean chicken

45 MINUTES | SERVES 4 | EASY

For a dish that is filled with punchy flavours and textures, this chicken dish takes surprisingly little effort to make. The lemon, garlic, salty olives, creamy beans and crispy cavolo nero do all the heavy lifting. It’s what I call one-pan perfect!

extra-virgin olive oil 60ml

lemons 2, thickly sliced

garlic 8 cloves, skin on, crushed

Sicilian green olives 45g

oregano or marjoram 12 sprigs

sea salt flakes cracked black pepper chicken breasts 4 small, trimmed

butter beans 400g tin, drained, rinsed

cavolo nero 12 small stalks, stems removed

• Heat the oven 220C/fan 200C/gas 7. Put the oil, lemons, garlic, olives and oregano, with some salt and pepper, in a large roasting pan lined with baking paper. Toss to combine, and bake for 10 minutes, then add the chicken and butter beans. Coat the chicken in the pan juices and bake for 10 minutes. Add the cavolo nero to the pan and bake for a further 5 minutes or until the cavolo nero is crisp and the chicken is cooked through.

• To serve, slice the chicken into thick slices and place onto serving plates with the crispy cavolo nero, beans, olives and pan juices.