Preparation

1. Thinly slice the brown onions and mince the garlic. Scatter these over the baking tray to form an even layer.
2. Cut the lemon in half. For the first half; zest and juice the lemon, and add this to the tray bake. With the second half; thinly cut into slices and position around the tray.
3. Pour the chicken broth over the vegetables, then lay the chicken thighs out on a single layer over the vegetables. Brush the top of each thigh with melted butter, then season with salt and pepper. Scatter the capers over the top.
4. Position the tray in the centre position of the @cuisinart_au Combo Steam + Convection Oven, and set to Bake Steam at 180° for 45 minutes- rotating the tray halfway. Switch the setting to Grill Steam at 250° for 5 minutes- or until the chicken is golden or until the internal temperature of the chicken reaches 75°C
5. Remove from oven, and rest for 15 minutes. Serve the chicken thighs over a bed of the cannellini beans, and drizzle over with the softened onions and tray-bake juices. Add a handful of chopped parsley on top, and garnish with a few lemon slices.