Spring veg & chicken one pot

Serves 2


  • 4 chicken thighs
  • Olive oil
  • 1 garlic clove, finely chopped
  • 400ml chicken stock
  • 1 bunch of oregano or 1 tbsp dried oregano
  • Half a lemon, juiced & zested
  • 1 courgette – spiralled
  • 1 bunch of asparagus, cut into thirds
  • 100g frozen peas


In a large pot, heat the garlic in oil. Season the chicken and put in the pot to brown for 10 mins. 

Add the stock, oregano, lemon juice & zest. Bring to the boil and then reduce the heat. 

You can leave this to cook for 30 mins so the chicken is juicy and tender. 

4 minutes before serving, add the asparagus, peas and courgette. 

Serving ideas:

  • Rice
  • Boiled potatoes 
  • Crusty bread to soak up the juices