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Budget-Friendly Springtime Flavor!
Budget-Friendly Springtime Flavor!
Enjoy a quick and flavorful one-pot meal with my Zesty Spring Chicken & Veggies. Featuring lemon, garlic, and fresh spring vegetables, it's the perfect budget-friendly dinner.
🕒 Prep Time: 15 minutes 🔥 Cook Time: 45 minutes 🍽 Servings: 3-4
🛒 Ingredients
🛒 Ingredients
2 chicken leg quarters (leg and thigh attached)
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder (or 3 cloves minced garlic)
1 lemon (zest + juice)
4 medium potatoes, cut into chunks
1 cup frozen green beans
1 cup green peas (frozen)
1/2 cup chicken broth or water
1 /2 tsp dried rosemary (optional)
✔️ Items you will need
✔️ Items you will need
Large pot or deep skillet with lid
Cutting board
Chef’s knife
Tongs or spatula
Measuring spoons
Wooden spoon or silicone spatula
Citrus zester or grater
Optional: Juicer or fork to extract lemon juice. You can also simply cut the lemon in half, squeeze over a bowl, and use a fork to help release more juice. Remove any seeds.
👨🍳 Instructions
👨🍳 Instructions
Pat the chicken dry and season with salt, pepper, and garlic. In a large skillet or pot, heat olive oil over medium heat. Sear the chicken leg quarters on both sides until golden (about 5-6 minutes per side). Remove and set aside.
Add the chopped potatoes and sauté for 5-8 minutes until they are half way soft. Stir in lemon zest and pour in chicken broth.
Return chicken to the pot, cover, and simmer on low heat for 25-30 minutes, until potatoes are tender and chicken is fully cooked.
Add frozen green beans and peas. Cover and cook for another 5-7 minutes, until vegetables are tender and heated through.
Finish with Lemon Juice - Squeeze fresh lemon juice over everything before serving.
💡 Pro Tips
💡 Pro Tips
Use boneless thighs or even chicken drumsticks if they’re cheaper.
You can complete step 4 using the oven as well by baking (uncovered) at 350 degrees for about 15 minutes.
To store leftovers, place the chicken and veggies in an airtight container and refrigerate for up to 3 days. When ready to enjoy again, reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. For a quicker option, you can microwave it for 1-2 minutes, stirring halfway through. For best results, try reheating the dish in a skillet with a little olive oil to restore its crispiness!
FAQ - Frequently Asked Questions
FAQ - Frequently Asked Questions
Can I use chicken breasts or thighs instead of leg quarters?
Can I use chicken breasts or thighs instead of leg quarters?
Yes! Chicken thighs or breasts work well—just adjust cooking time. Bone-in, skin-on pieces are often cheaper and add great flavor.
Can I use fresh green beans and peas instead of frozen?
Can I use fresh green beans and peas instead of frozen?
Yes. If using fresh, cook slightly longer. But frozen veggies are usually more affordable and just as nutritious—perfect for budget meals.
Can I make this dish vegetarian?
Can I make this dish vegetarian?
Definitely. Swap chicken for canned chickpeas or cubed tofu, and use vegetable broth. These options are low-cost and protein-rich.
What are some budget-friendly tips for this recipe?
What are some budget-friendly tips for this recipe?
Use bone-in chicken—it's often cheaper per pound.
Buy frozen veggies in bulk—they’re affordable and last longer.
Substitute broth with water and bouillon—a pantry staple that cuts cost.
Use seasonal potatoes or whatever you have on hand.
Stretch leftovers by serving over rice or pasta the next day.
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