Lemon and Parsley Chicken

Fresh and zingy chicken dish that is cheap and simple to knock out. Tender chicken legs with fresh flat leaf parsley, garlic and lemon served over crushed garlicky potatoes…mmm. Healthy simple dish bursting with immune boosting nutrients.

1 tablespoon olive oil
4 chicken legs skin on
500 g of peeled shallots
400ml chicken stock (I like knorr swiss)
4 carrots peeled and cut into chunks
200g defrosted peas
Salsa Verde
30g flat leaf parsley
1 garlic clove crushed
Juice of 1/2 lemon
2 tablespoons olive oil

Heat the olive oil in a large casserole pan. Cook the chicken for 15 minutes browning each side. Remove from pan and set to one side. Place the onions into the pan and cook for 4 minutes to give them some colour. Place the chicken back into the pan and add the stock and carrots. Bring to the boil then reduce heat. Cover with foil loosely and simmer for 45 minutes.Make the salsa verde.Whizz all the ingredients in a food processor until it becomes a chunky vivid paste. Add the peas to the chicken and cook for a further 3 minutes. Stir in the salsa verde. Serve hot over some crushed garlic potatoes. Enjoy