Our Butcher’s Frozen Ready to Cook Chicken Box is the perfect freezer hero for busy weeks. Packed with flavour and versatility, it includes:

• 4 x 550g Organic Chicken Legs

• 2 x 8 Organic Chicken Drumsticks

• 2 x 600–650g Organic Chicken Thighs

With tender meat and rich depth of flavour, these cuts shine in relaxed traybakes, simple marinades, BBQ favourites and comforting family dishes. To spark some kitchen inspiration, here are three delicious recipes that put each cut to good use.

1. Sticky Ginger Soy Chicken Drumsticks

Best for: Weeknight dinners, family trays, batch cooking
Time: 45 minutes

Ingredients

• 8–10 organic chicken drumsticks

• 2 tbsp soy sauce (or tamari)

• 1 tbsp honey

• 1 tbsp sesame oil

• 1 tbsp grated ginger

• 2 cloves garlic, crushed

• Sliced spring onions (to serve)

• White sesame seeds (optional)

Method

1. Preheat oven to 200°C.

2. Whisk soy, honey, sesame oil, ginger & garlic together.

3. Toss drumsticks in marinade and lay on a lined tray.

4. Bake for 35–40 minutes, turning once, until sticky and golden.

5. Scatter with spring onions and sesame before serving.

Why it works:
Drumsticks love bold flavours and caramelisation. This recipe makes them glossy, fragrant and incredibly moreish — ideal alongside rice or noodles.

2. Herby Roast Chicken Legs with Root Veg

Best for: Sunday-style roasts without the fuss
Time: 1 hour 20 minutes

Ingredients

• 2 organic chicken legs

• 2 carrots, chopped

• 1 onion, quartered

• 3 garlic cloves

• 1 tbsp olive oil

• Fresh thyme or rosemary

• Sea salt & black pepper

Method

1. Preheat oven to 180°C.

2. Scatter vegetables into a roasting tray with garlic and herbs.

3. Season chicken, drizzle with oil, and sit on top of the veg.

4. Roast 1 hr – 1 hr 20 mins until golden and tender.

5. Rest 5 minutes and serve with greens or buttery mash.

Why it works:
Chicken legs become succulent and flavour-packed with a longer roast, while the tray veg caramelises in the juices for effortless comfort.

3. Creamy Paprika Chicken Thighs with Spinach

Best for: Comfort food, pasta, or a one-pan supper
Time: 30 minutes

Ingredients

• 600–650g organic chicken thighs (bone in or boneless)

• 200ml cream or crème fraîche

• 1 tsp smoked paprika

• 1 small onion, finely diced

• 2 handfuls spinach

• Lemon juice (just a squeeze)

• Sea salt & pepper

Method

1. Brown chicken thighs in a pan for 6–8 minutes.

2. Remove briefly, then sauté onions until soft.

3. Add cream, paprika & seasoning; simmer 3 mins.

4. Return chicken to the pan and cook to finish.

5. Stir in spinach until wilted and add a squeeze of lemon.

Why it works:
Thighs stay juicy and rich, and the paprika cream sauce makes a dreamy partner for pasta, rice or crusty bread.