Even in the sweltering heat of an Amsterdam summer, I couldn’t resist turning on the oven for this one—Creamy Lemon Butter Beans with Roasted Chicken and Courgette is worth every sweaty minute in the kitchen. The result? Crispy-skinned chicken thighs, garlicky roasted courgette, and a luxuriously smooth, lemony butter bean purée that doubles as a sauce. It’s hearty but still light enough for warmer days, and every bite is full of bright, savoury flavour.
One of the best parts of this dish? It’s easily made vegetarian. Just leave out the chicken, and you’ll still have a delicious, protein-packed meal thanks to those creamy butter beans. I’ve done it both ways and it’s equally satisfying—maybe just add an extra courgette or two to bulk it up.
Half the butter beans are blitzed into a silky, creamy base along with caramelised onion, garlic, celery, a splash of cream and lemon zest. That lemon really lifts the dish and balances out the richness, while the whole butter beans folded back in add texture and a bit of bite.
Meanwhile, in the oven, chicken thighs roast until golden and juicy, while courgette slices tucked around them soak up all the delicious garlicky chicken juices. The result is the softest, most flavourful courgette—lightly charred on the edges and full of umami goodness.
Everything comes together in one bowl: spoonfuls of creamy beans, crispy roast chicken, tender courgette and a few fresh herbs to finish. It’s simple, flavourful and feels like something you’d get at a cosy little bistro—even if it’s just a Tuesday night at home.
Recipe inspired by Minaëlle’s Kitchen
Why You’ll Love This Recipe
✔️ One-Pan Wonder – Roast your chicken and courgettes together while the beans bubble away on the stove.
✔️ Bright & Creamy – The lemon zest cuts through the richness of the butter bean purée beautifully.
✔️ Comforting Yet Fresh – Hearty roasted chicken with a summery, zingy twist.
✔️ Budget-Friendly – Made with simple, affordable ingredients you probably already have.
✔️ Great for Leftovers – The bean purée is even better the next day with some crusty bread.
FAQs
Can I use canned butter beans?
Yes! In fact, that’s what I used. Just drain and rinse them well before puréeing.
Is there a dairy-free option?
You can skip the cream or use a plant-based alternative like oat cream or coconut cream (unsweetened).
Can I make the butter bean purée ahead of time?
Definitely. It keeps well in the fridge for up to 3 days. Reheat gently before serving.
What herbs work best for garnish?
Parsley, basil or even dill would all be lovely here—whatever’s fresh and summery.
Looking for a more one-pot recipe? Then what about my Skillet Chicken with Nduya, White Wine Sauce & Butter Beans or this Vegetable & Butter Bean Soup with Parmesan Cheese and Escarole.
Oh, I also made a video!
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