Summer Chicken, Leek, Peas and Potatoes

Meanwhile, halve and peel the red onion, then cut each half into roughly 3cm wedges.

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Sprinkle over the lemon & herb seasoning.

Fry until browned all over, 3-4 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the chicken is browned all over, add in the garlic and fry until fragrant, 30 secs more. Then, transfer the chicken to another baking tray. 

Pop the onion wedges alongside the chicken. Drizzle with oil, season with salt and pepper, then toss to coat.

Bake the chicken and onion on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in a small bowl, combine the pesto and mayo (see pantry for amount). Set aside for later.

Whe chicken has around 5 mins remaining, return the (now empty) pan on medium-high heat with a drizzle of oil.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 3-4 mins, stirring occasionally.

Once starting to soften, add the peas and stir-fry, 2-3 mins more. Then remove from the heat stir in the butter (see pantry for amount) until melted. Cover to keep warm. 

In a small bowl, combine the pesto and mayo (see pantry for amount). Set aside.