Chicken tray bake with butter beans and potatoes
Make in advance and refrigerate for 2 days (reheat until piping hot).
Chef
Ingredients
400g tinned potatoes, drained and cut into chunks
1 small onion, red or white, peeled and finely sliced
1 tablespoon vegetable oil
200g tin of tomatoes
200g tin of butter beans, rinsed and drained
1 teaspoon dried mixed herbs
200g chicken thighs, skin on and bone in
1 lemon, sliced β optional
Method
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Step 1
Preheat oven to 170Β°C. Put potatoes and onion into a baking tray and toss with the oil.
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Step 2
Add the tinned tomatoes and (drained) butter beans to the baking tray.
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Step 3
Rub chicken thighs with herbs and place on top of vegetables. If using lemon put a slice of lemon on top of each chicken thigh.
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Step 4
Put into oven and bake for 40-45 minutes until chicken is golden and cooked through. Serve into 2 portions.
Food facts
The potatoes are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
Despite the use of some high-potassium ingredients, such as potatoes and tomatoes, this recipe is low in potassium, when following the quantities and serving size. Therefore, it is suitable for those advised to follow a low potassium diet. This recipe is also low in phosphate, however it does contain some phosphate, provided by the chicken thighs and butter beans, therefore if you have been prescribed a phosphate binder then you should take as directed.
This recipe is high in protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.
Make in advance and refrigerate for 2 days (reheat until piping hot). The recipe uses 200g tins of tomatoes and butter beans; if you only have 400g tins, double the quantities of the other ingredients and make 4 portions rather than 2.