Chicken, Butterbean & Leek Bake

Here at SL, we love a dish that's as easy to cook as it is to freeze and use at a later date. With lighter serving suggestions, as well as for those trying to feed a family, consider this the ultimate one-tray bake you'll come back to time and again.
Total Time
55 Minutes
4-6 skinless, boneless chicken thighs
1 x 400g can of butter beans, drained
3 medium leeks, chopped
2 tsp of frozen chopped garlic
1 handful of fresh tarragon leaves, finely chopped (or 1 tsp of dried tarragon)
Juice of 1 lemon
1 tbsp of olive oil, plus extra for drizzling
Salt & freshly ground pepper
To Serve
8-10 cherry tomatoes
Step 1
Preheat the oven to 180°C/350°F/Gas Mark 4.
Step 2
Lay the chicken thighs in the base of a large baking dish in an even layer, then scatter over the butter beans and leeks. Add the garlic and herbs to the pan, then pour over the lemon juice and season with salt and pepper.
Step 3
Drizzle over the 2 tablespoons of olive oil, then mix everything with your hands to combine. Transfer to the oven for 40-45 minutes, until the chicken is golden, juicy and cooked through.

To freeze: Place all of the raw ingredients, except the cherry tomatoes, in a large, labelled, reusable freezer bag and massage gently with your hands to make sure everything is well combined. Seal the bag, expelling any air, and freeze flat for up to months.

To cook from frozen: Remove the bag from the freezer and leave to completely defrost in the fridge, ideally overnight. Once defrosted, put the contents into a roasting tin and drizzle with a little extra olive oil. Transfer to an oven preheated to 180°C/350°F/Gas Mark 4 and cook as described above.

Recipe courtesy of The Batch Lady: Healthy Family Favourites by Suzanne Mulholland (HQ, HarperCollins). Image by Haarala Hamilton.

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