This is a sensational roasting tin recipe. I like to crush the butter beans on my plate with a fork and allow them to soak up all the wonderful cooking juices. It doesn’t necessarily need a starchy carbohydrate with it (a green salad will do nicely), although you could serve it with couscous or rice if you’re feeding a crowd.

Method:

• Start by marinating the chicken. Place the thighs in a large bowl or resealable food bag with the olives, oregano, garlic, vinegar, capers, honey, oil and salt. Add a good grind of black pepper and mix everything together so the chicken is well coated. Set aside for at least 1 hour, or ideally up to 12 hours.
• Preheat the oven to 190°C/170°C fan/375°F/Gas 5. In a large roasting tin, arrange the chicken, skin-side up, with its marinade. Pour over the white wine. Roast for about 40 minutes, basting the chicken in the cooking juices halfway through.
• After 40 minutes, remove the dish from the oven. Baste the chicken again and add the butter beans and lemon slices to the sauce. Return to the oven for a final 15–20 minutes. Stand for 10 minutes to allow the chicken to rest before serving.

PULSE SWAP I think plump butter beans are best here, but you could use cannellini too.

Extracted from Pulse (Ryland and Peters)