The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon & Herb Chicken with Creamy Fennel Beans & Roast Tomatoes
Tender free-range British chicken is coated in bright lemon zest and fragrant garlic paste, then roasted until golden. Pair it alongside a creamy cannellini bean & fennel stew, flavoured with sharp mustard and sweet shallot, and vibrant roasted tomatoes. It's spring in a bowl.
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 160g greek style yoghurt (Milk)
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 460g cannellini beans (cannellini beans, water, salt)
- 200g baby tomatoes
- 4 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 unwaxed lemon
- 1 leek
- 2 fennel
- 600g British Free Range chicken thighs
Nutritional Information
Calories: 557
Protein: 44g
Carbs: 27g
Fat: 29g
Lemon & Herb Chicken with Creamy Fennel Beans & Roast Tomatoes
Tender free-range British chicken is coated in bright lemon zest and fragrant garlic paste, then roasted until golden. Pair it alongside a creamy cannellini bean & fennel stew, flavoured with sharp mustard and sweet shallot, and vibrant roasted tomatoes. It's spring in a bowl.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a measuring jug & a grater
Get started
- Remove the fennel sprigs and set aside, then trim and thinly slice the fennel. Trim and slice the leek into 1/2cm half-moons. Zest and quarter the lemon
Soften the veg
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the fennel and leek cook for 6-8 mins, until golden and softened. Season with salt and pepper
Oven time
- Meanwhile, lay the chicken thighs flat onto one side of the lined baking tray, coat with half the lemon zest and half the garlic herb paste, drizzle with 1 tbsp oil and season with salt and pepper
- Add the tomatoes to other side of the tray, toss with 1 tsp oil and a pinch of salt and pepper, and roast for 16 mins, until the chicken is cooked through and the tomatoes are softened
Simmer simmer
- Stir in the remaining lemon zest and garlic herb paste and cook for 1 min, then add the cannellini beans (with their liquid), stock powder, mustard and 100ml water. Bring to a simmer and cook for 6-7 mins, until the fennel has softened and the liquid has thickened
- When ready, remove the pan from the heat, stir in the yoghurt and juice from half the lemon (or to taste). Taste and season with salt and pepper
Final steps & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken
- Serve the fennel and beans into bowls, topped with the sliced chicken and roast tomatoes, drizzling over any remaining cooking juices. Scatter with the fennel sprigs to finish. Serve with the remaining lemon, cut into wedges
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