• 2 chicken legs
  • 1 tbsp olive oil
  • 3 sprigs fresh rosemary
  • 1 lemon, cut into wedges
  • 400g jersey royals
  • 100g fine green beans, trimmed and halved
  • 150g cherry tomatoes
  • 1 bunch spring onions, finely chopped
  • 2 little gem lettuce, cut into wedges
  • ½ lemon, juiced

For the dressing

  • 2 tbsp natural yogurt
  • 1 tbsp olive oil
  • 1 handful fresh mint, finely chopped


  1. 1

    Preheat the oven to 200°C/180°C fan/gas mark 6. Place the chicken legs in a roasting tin and rub the olive oil all over the skin. Place the rosemary and lemon wedges on top of the chicken. Cover the chicken with a large sheet of foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes until cooked through. Leave to cool and rest for about 15 minutes.

  2. 2

    Meanwhile, place the new potatoes in a medium saucepan. Cover with water and cook for 10 minutes. Add the green beans to the pan with the potatoes and cook for a further 7 minutes. Drain the potatoes and beans and place in a large serving bowl. While still warm, add the spring onions and toss together well.

  3. 3

    Remove the meat from the chicken legs and chop or tear into bite-sized pieces. Add the chicken to the bowl with the potatoes and beans, tossing everything together well. Squeeze out the juice from the roasted lemons into the bowl.

  4. 4

    Mix together the yogurt, olive oil and mint, then pour over the chicken and vegetables and toss together well to serve.

Nutritional Details

Each serving provides
  • Energy 1331kj 318kcal 16%
  • Fat 17.0g 24%
  • Saturates 4.2g 21%
  • Sugars 6.1g 7%
  • Salt 0.22g 4%

% of the Reference Intakes

Typical values per 100g: Energy 431kj/103kcal

Each serving provides

18.6g carbohydrate 4.8g fibre 19.7g protein

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