Summer lemon chicken with new potatoes

An easy one-pot zesty recipe that’s great for the weekend – it practically cooks itself. With perfect summery flavours adding texture, pretty greens and loads of vitamins, it’s packed with goodness.

| s e r v e s 4 |

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. 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. 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.


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)

1 lemon, halved

3 mint sprigs, leaves picked

salt and pepper

Broad beans

Recipe courtesy of Lizzie Loves Healthy Family Food