Baked lemon chicken with butter bean mash

Healthy baked lemon chicken is served with creamy butter beans and sweet baby carrots for a complete family meal.

Ingredients (serves 4):

• 650g chicken thigh fillets, trimmed
• 1 large lemon, rind finely grated, juiced
• 2/3 cup flat-leaf parsley leaves, chopped
• 2½ Tbsp olive oil
• 2 x 400g cans butter beans, drained, rinsed
• 25g butter
• ¼ cup sour cream
• 1 bunch steamed baby carrots, to serve

Method:

1. Preheat oven to 200°C.
2. Place chicken, lemon rind, ¼ cup lemon juice, 2 tablespoons of parsley, oil and salt and pepper in a large snap-lock bag. Seal bag and shake until chicken is coated in marinade.
3. Lightly grease a ceramic baking dish. Place chicken, in a single layer, in dish. Pour over marinade from bag. Bake chicken for 18 to 20 minutes or until cooked through.
4. Meanwhile, combine beans, butter and sour cream in a saucepan. Using a potato masher, coarsely mash bean mixture.
5. Place over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
6. Stir in remaining parsley. Season with salt and pepper.
7. Serve chicken with bean mash and steamed carrots.