KOTOPOULO ME FASOLIA STO FOURNO | Chicken & Beans Bake in Tomato Sauce

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Chicken & Beans Bake in Tomato Sauce

There's nothing I love more than a quick and easy-to-prepare dinner during a busy weeknight. This dinner recipe is a delicious and hearty chicken and bean traybake cooked in a rich tomato sauce. It’s the perfect midweek meal if you want to spend less time cooking in the kitchen. Twenty minutes is all you need to prepare this dish!

A of roast chicken cooked with beans in a tomato sauce

Although to some, no roast chicken dinner may be complete without roast potatoes. And I agree! But let me encourage you to give this a try! I use canned cannellini beans for this recipe. They're tender, creamy, very filling, and above all, they are so flavourful as they cook in the rich tomato sauce. Plus, you’re adding an extra protein source, an excellent source of fibre, and several essential nutrients to your dinner.
You could add any bean to this recipe. Great northern beans and chickpeas are also great alternatives.

Cuts of Chicken
I love using a whole chicken, cut in fours or sixes, for this dish, but you can use any cut you like. In the photograph above, you may notice the dish is cooked with thighs only. I have also made this using chicken breast only, too. So, feel free to use your favourite cut!

Chicken Leg on a plate with beans cooked in a red sauce.

KOTOPOULO ME FASOLIA STO FOURNO | Chicken & Bean Bake in Tomato Sauce

Mary Politis
5 from 5 votes
Print Recipe
A delicious and hearty chicken and bean one tray bake, cooked in a rich tomato sauce. This recipe is the perfect midweek meal if you're looking to spend less time prepping ingredients. Twenty minutes is all you need to create this dish!
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Servings 4

Ingredients
  

  • 1 Chicken cut into 4 or 6
  • 3 x 400 g Cannellini Beans canned
  • 80 ml Extra virgin olive oil
  • 1 Onion sliced thin
  • 3 cloves Garlic grated
  • 400 g Tomato Passata
  • 1/2 cup Hot water
  • 1 stock cube or 1 tsp vegetable stock powder
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Feta cheese as much as you like to crumble on top before serving
  • Parsley to garnish

Instructions
 

  • Preheat the oven to 180 degrees Celsius. Place the beans in a large tray and scatter half the sliced onion over them. Place the chicken on top then the remainder of the sliced onion.
  • In a large pouring bowl combine, hot water and stock cube or powder and stir until it dissolves. Add the extra virgin olive oil, tomato passata, garlic, oregano, your fresh herb of choice, salt and pepper to taste. Pour it over the chicken and beans. Give the tray a gentle shake to distribute the sauce. Cover tray with baking paper then tightly with aluminum foil.
  • Bake for approximately 1 hour and 20 minutes. Remove from the oven, uncover and spoon juices from the tray over the chicken. Return to the oven and cook for approximately 30 minutes until the chicken has developed in colour and the sauce has thickened.
  • Crumble plenty of Feta cheese on top and sprinkle with fresh parsley.

Notes

1. You can use any cut of chicken you like to make this dish. I have made this recipes with thighs only, and breast only. Both have turned out great.
2. If the liquids in the tray are not thickening to a nice sauce (and the chicken is ready), consider removing the chicken temporarily from the tray and onto a plate, covering with foil. Return the tray with the beans back to the oven and continue baking until the sauce thickens. When you're happy with the consistency place the chicken back in.
Keyword beans, Chicken, one tray bake, tray bake
Posted in Poultry.

10 Comments

  4. 5 stars
    I never try Instagram recipes but couldn’t resist this one . So incredibly delicious and so easy to make even my toddlers loved this . It will be on our weekly dinner rotation . Thanks Mary , keep the amazing recipes coming !

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