One pot lemon garlic chicken
This one pot lemon garlic chicken features tender thigh fillets simmered with risoni pasta, garlic, tarragon, and fresh vegetables in a tasty chicken stock. Finished with lemon zest, olive oil, and coriander, it’s a bright, comforting dish packed with flavour and warmth.
Nutrients
Per serving
Steps
Heat the oven to 200C/180C fan
In a large oven proof casserole dish heat 1 tbs oil and add the chicken thighs in 2 batches
Once the chicken is lightly browned on both sides remove and put on a plate
Spray some olive oil into the dish and cook the onion for 2 mins and then the brussel sprouts and broccoli for a further 5 mins until just softened
Add the garlic plus the lemon juice and zest of 1 lemon and stir through with the salt
Pour in the stock and bring to the boil, and give the bottom of the pan a good scrape with a rubber spatula or wooden spoon
Add the risoni pasta together with the bay leaves and tarragon and bring to a simmer
Equally place the chicken thighs in the risoni and put the dish into the oven for 15 - 20 mins until the chicken is cooked through
In the meantime mix the chopped coriander and the juice and zest of the lemon together with 1 tbs of oil and season thoroughly
Remove the chicken from the oven and spoon the coriander dressing over the dish and serve
Ingredients
| 750g | Chicken thigh fillets skinless and boneless' |
| 500ml | Chicken stock |
| 2 | Bay leaves |
| 1 Tsp | Tarragon leaves |
| 250g | Brussell sprouts thinly sliced |
| 1 | Large head of broccoli cut into small florets |
| 4 | Garlic cloves crushed |
| 1 | Onion sliced thinly |
| 2 | Lemons juiced and zested |
| 2 Tbs | Olive oil |
| 1 | Olive oil spray |
| 1/2 Tsp | Salt |
| 1 | Small bunch of coriander chopped |
| 200g | Risoni or other small pasta |
