• 2 free-range chicken legs
  • 1 tbsp olive oil
  • 3 sprigs of fresh rosemary
  • 1 lemon, cut into wedges
  • 400 g new potatoes
  • 100 g fine green beans, trimmed and halved
  • 150 g cherry tomatoes
  • 1 bunch of 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 of fresh mint, finely choppped


  1. 1

    Preheat the oven to 200°C/180°C fan/gas 6. Place the chicken legs in a roasting tin and rub the olive oil all over the skin. Place the rosemary and the lemon wedges over 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 all together 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 either chop of simply 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, too.

  4. 4

    Mix all the dressing ingredients together, then pour over the chicken and vegetables and toss together well. Spoon into a large rigid plastic container to take to the picnic. Serve with cherry tomatoes and lettuce.

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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