Summer Chicken One Pot Recipes

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SUMMER CHICKEN ONE-POT



Summer chicken one-pot image

Our June cover star is a lovely, light dish ideal for al fresco dining

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 10

8 chicken thighs
2 tbsp plain flour
1 tbsp olive oil
8 rashers streaky bacon , chopped
400ml stock
500g bag baby new potatoes , halved
200g pack full fat soft cheese
200g broad beans , podded
200g sweetcorn (frozen, fresh or from a can)
200g cherry tomatoes , halved

Steps:

  • Dust the chicken in the flour and some seasoning. Heat the oil in a lidded pan and brown the chicken, in batches if needed, then transfer to a plate. Throw in the bacon and fry for 5 mins, until crisp.
  • Return the chicken to the pan. Add the stock, cover and simmer for 30 mins, adding the potatoes after 10 mins.
  • Make sure the chicken is cooked and the potatoes are tender, then stir in the cheese, the rest of the vegetables and some seasoning. Simmer for 5 mins more, uncovered, then serve.

Nutrition Facts : Calories 701 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 61 grams protein, Sodium 2.44 milligram of sodium

ONE-PAN SIMPLE SUMMER CHICKEN



One-pan simple summer chicken image

Throw potatoes, courgettes and a whole garlic bulb in with chicken thighs then oven bake for a simple all-in-one supper

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9

8 chicken thighs , skin on
800g potato , cut into chunks
1 garlic bulb, broken into cloves, skin left on
2 tbsp olive oil
200ml chicken stock
1 lemon , halved
2 courgettes , cut into thick batons
1 red chilli , deseeded and sliced
large handful basil leaves , torn

Steps:

  • Heat oven to 220C/200C fan/gas 7. Pop the chicken, skin-side up, in a large roasting tin with the potatoes. Lightly crush the garlic cloves and nestle among the chicken pieces. Drizzle over the olive oil and chicken stock, then season. Squeeze over the juice from the lemon and pop the empty halves in the tin.
  • Bake for 45-50 mins, adding the courgettes and chilli 15 mins before the cooking time is up. Remove from the oven when the chicken is cooked through and golden, and the veg is tender. Stir through the basil leaves and serve.

Nutrition Facts : Calories 587 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium

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