- Pre-heat the oven to 200 fan. Chuck the chicken into a mixing bowl and add the red onions, garlic, rose harissa and olive oil. Season with salt and toss together. Transfer to a roasting tray. Pour over the wine and roast for 40-45 minutes or until the chicken is crispy and tender.
- Tip the butter beans into the roasting tray. Add the lemon and shake together. Cover with foil and leave to rest for 5 minutes.
- Transfer the chicken, to a serving dish and spoon over all the juices and nobly bits from the roasting tray. Crumble over the feta and scatter over the dill. Serve immediately.
1 kg chicken thighs, skin and bone on
2 red onions, quarters
8 cloves garlic
4 tbsp rose harissa
1 tbsp olive oil
125ml white wine
1 x 400g tin butterbeans, drained
The juice of ½ a lemon
a handful of finely chopped dill