Garlic & Lemon Chicken with Crispy Potatoes and Broad Beans

Ingredients:

• 1 Tbsp Lazy Garlic
• 2 Lemons
• 1 tbsp salt flakes
• 120ml Olive Oil
• 500g Broad Beans
• A few sprigs of Rosemary
• 1 tbsp Paprika
• 1 tsp pepper
• 5 Chicken Thighs
• 8 Lady Christl Potatoes, Mids
• 150ml Chicken Stock

Method:

1. Firstly, set your oven to 200°C, then wash and dry your potatoes and cut them into wedges.
2. Next, mix together your lazy garlic, paprika, rosemary, lemon, salt flakes and pepper. Take your 5 chicken thighs and add them into the mixture, ensure to full coat each thigh in the seasoning.
3. Now, take your potato wedges and put them onto an oven baking tray and place the chicken thighs all over the wedges. Sprinkle any leftover seasoning onto the wedges – using your hands to help evenly spread it.
4. Pour your chicken stock onto the tray, and then bake for one hour, make sure to toss around the potatoes half way through to ensure even cooking.
5. Whilst that’s cooking, you can peel your broad beans and then boil the beans for 2-3 minutes. You can then drain them and peel they’re skin.
6. To serve, place a thigh on each plate and surround with wedges and broad beans, you can pour any of the excess chicken stop from the pan onto the plates if desired!