An easy one-pot zesty number that’s great for the weekend – this summer lemon chicken recipe practically cooks itself. With perfect summery flavours adding texture, pretty greens and loads of vitamins, it’s packed with goodness.
60ml olive oil
1 chicken, jointed (chicken thighs, legs and breasts)
4 garlic cloves, sliced
2 onions, sliced
2 leeks, sliced
500ml chicken stock
500g new potatoes
½ cup (80g) fresh peas
½ cup (80g) fresh broad beans (if available. Broad beans are really high in iron and copper, which keeps bones and immune systems healthy)
1 lemon, halved
3 mint sprigs, leaves picked
salt and pepper
1. Heat the oil in a large pan and brown the chicken on each side for 5–10 minutes. Turn the heat down a little, add the garlic, onions and leeks, and cook for 5 minutes, stirring, until softened.
2. Pour in the stock and add the new potatoes. Season with salt and pepper, and simmer gently for about 20 minutes until the chicken is cooked and the potatoes are tender.
3. Add the fresh peas and broad beans, if using, and leave to simmer for 3–5 minutes until softened and bright green. Squeeze over the lemon juice and stir through with the mint leaves to serve.
TIP: For extra nutrients, make your own chicken stock by boiling a leftover chicken carcas with vegetables and seasoning, and storing for use later. It is full of flavour, provides an amazing boost to health, is almost entirely hands-free to make and couldn’t be simpler or cheaper. Bubbling the bones for this long will eke out all of their possible goodness, while adding much-needed collagen – and its joint-loving and gut-healing power – to your diet. Find the full recipe in Lizzie’s book.
Recipe from Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You’ll All Enjoy by Lizzie King. Published as a hardback and eBook (£20/£10.99) by Trapeze