Chicken with cannellini beans and peppers

Serves 4

If ever you needed proof that the simplest of dishes can often be the best, then here you go. I love the way the cooking liquid from the roasting tin becomes a rich sticky sauce for the beans. So delicious.

2 rosemary sprigs, leaves chopped
2 thyme sprigs, leaves chopped
2 garlic cloves, crushed
½ tsp dried chilli flakes
Zest 1 lemon
8 chicken thighs, skin and flesh slashed to bone
1 tbsp olive oil
2 x 400g/13oz cans cannellini beans, rinsed and drained
2 roasted red peppers from a jar, cut into thick strips
200g/7oz cherry tomatoes
100ml/3½oz white wine
100ml3½oz chicken stock

Preheat the oven to 200C/400F/Gas6. Mix the rosemary, thyme, garlic, chilli and lemon zest in a small bowl.

Drizzle the chicken thighs with a little oil then rub the herb mix into the flesh. Season with salt and pepper.

Tip the beans into a large, deep roasting tray, stir in the peppers, cherry tomatoes, white wine and stock. Lay the chicken thighs and any remaining herb mix on the beans.

Cook for 45 minutes, topping up the dish with a splash of water if needed.