Chicken in a bag

Preheat the oven to 220°C/425°F/gas 7 and lay out a large sheet of thick tin foil (about 60cm long).

Pile the beans onto one half of the foil, pouring over half of their juices from the jar or tin. Scatter over the spinach and season with sea salt and black pepper, then drizzle with ½ a tablespoon each of olive oil and red wine vinegar.

Score the chicken widthways at 1cm intervals, going about halfway through, then season with salt and pepper and place it on top of the spinach. Pick over the thyme leaves. Peel, finely slice and add the garlic, then finely slice and add the chilli (deseed, if you like). Finely slice and add the lemon, then drizzle everything with ½ a tablespoon of oil.

Crack and separate the egg. Brush around the perimeter of the foil with egg white (save the yolk for [another recipe](https://www.jamieoliver.com/recipes/garlic-aioli/)), then fold in the foil overhang, tightly rolling the sides in towards the centre to seal.

Carefully transfer the bag to a baking tray, then place the tray on the hob over a medium heat for 5 minutes, or until the bag starts to puff up.

Bake on the middle shelf of the oven for 15 minutes, or until the chicken is beautifully cooked through, then remove from the oven and leave to steam for 5 minutes. Delicious served with a seasonal salad, or an extra portion of steamed or roasted seasonal veg on the side.