Baked Chicken with Potatoes and Lima Beans

Baked Chicken with Potatoes and Lima Beans
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 1:30 h
  • Ready In : 1:50 h

The recipe

Baked Chicken with Potatoes and Lima Beans is a recipe based upon the Peruvian dish called Pachamanca, which translates as ‘earthpot’.  The meat would be marinated in herbs and a corn beer for several hours and then baked with perhaps white potatoes, sweet potatoes and corn in a pot surrounded by an outdoor oven of hot stones.  In this dish I’ve baked everything in a cast iron casserole in an indoor oven and added a dish of lima beans (aka butter beans) with a salsa verde (green sauce).


  • 150g dried lima beans (butter beans), soaked overnight in water
  • 4 large chicken pieces, skin left on
  • 1 tbsp oil
  • ½ tsp white wine vinegar
  • 1 tsp dried herbs such as thyme, rosemary or oregano
  • 4 small corn cobs
  • 8 small waxy white potatoes, skin left on
  • 2 sweet potatoes, skin left on
  • For the Salsa Verde
  • small bunch of fresh coriander, stalks retained
  • small bunch of fresh mint, stalks discarded
  • 4 spring onions, trimmed
  • 1-2 green chillies, deseeded
  • 1 clove garlic
  • 2 tomatoes (preferably green)
  • juice of 1 lime
  • 1-2 tbsp oil
  • salt to taste


Step 1

Drain the soaked beans and cook in water for 1-1 ½ hours until tender.

Step 2

Preheat the oven to 200°C/Gas Mk 6.

Step 3

Mix the oil, vinegar and herbs together in a bowl. Coat the chicken, corn, white potatoes and sweet potatoes in the oil mixture and place them in a casserole dish. Cook in the oven for about 1 hour, until the juices from the chicken pieces run clear and the vegetables are cooked.

Step 4

Meanwhile, make the salsa verde. Put all of the ingredients into a food processor and process to a slightly runny sauce, or place all of the dry ingredients on a chopping board and chop thoroughly, then place in a bowl with the oil and lime juice and mix well. Season to taste with salt. Serve with the lima beans.

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