• Frewville
  • Pasadena
  • Foodland

Adelaide's finest supermarkets


2 cans of cannellini beans drained and rinsed

2 leeks – halved vertically, washed and finely sliced (use whole leek but chop the green end super finely)

1 punnet cherry tomatoes

½ cup green olives pitted and chopped (optional extra)

4 sprigs thyme and rosemary (stems removed)

½ cup white wine or chicken or veg stock

5TB Olive oil to be used throughout the recipe

1TB smokey paprika

Salt and pepper to season

8 Chicken thighs skin on , bone in

1 bunch Broccolini


  1. In a large roasting tray, add beans, leeks, tomatoes, olives, fresh herbs, stock, 2 TB olive oil and salt and pepper and mix gently but thoroughly, spread evenly across the base of the tray.

  2. In a small bowl, mix 2 TB olive oil and paprika, season with salt and pepper then using hands or a brush, coat chicken with this mix.

  3. Evenly distribute the chicken, and place on top of the bean mix & roast in the preheated oven until the chicken is golden, this should take approx. 45 mins. 

    ** Note – with 10 minutes to go (so at the 35 minute mark) remove the tray from the oven, scatter the broccolini and drizzle the remaining olive oil, return to oven to bake for 10 minutes.

  4. Remove from the oven, rest the tray in a warm spot for 5 mins before serving .

Serves 4

Prep time 10 mins

Cooking time 45 minutes

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