All Recipes

One pan lemon chicken with lemon & garlic peas

Prep

0-15 mins

Total

1 HR 5 MIN

Servings

4 Servings

Ingredients

1 kg

Bone in chicken thighs or chicken pieces

4 

Large starchy potatoes, cut into large wedges

1 

Garlic bulb, cut in half

3 tbsp

Olive oil

3/4 cup

Dry white wine

- 

Zest and juice of 1 lemon

1 

Lemon, extra, thinly sliced

4 

Sprigs rosemary

2 tbsp

Fresh thyme sprigs

1 tsp

Gregg's paprika

- 

Parsley to garnish

- 

Lemon and garlic peas

1 tbsp

Butter

1 tbsp

Olive oil

2 cloves

Garlic, crushed

2 cups

Wattie's frozen baby peas

1/2 tsp

Finely grated lemon zest

Instructions

Step 1

Place the chicken, potatoes, garlic, olive oil, wine, lemon zest and juice, sliced lemon, rosemary, thyme and Gregg's Paprika into a large bowl. Toss well to combine. Cover and refrigerate for 1 hour.

Step 2

Preheat the oven to 180°C. Place the chicken, potatoes and marinade into a large roasting dish. Season with salt and pepper. Cover with foil and roast for 30 minutes. Remove the foil and turn chicken and potatoes. Increase oven temperature to 220°C. Cook for a further 15 to 20 minutes, turning occasionally until the chicken is golden brown and cooked through.

Step 3

Meanwhile, prepare the Lemon and Garlic Peas. Heat the butter and olive oil in a medium saucepan over medium low heat. Add the garlic and cook for 1 minute. Stir in the Wattie's Frozen Baby Peas and cook for 3 to 4 minutes until just heated through. Stir through the lemon zest and season to taste with salt and pepper.

Step 4

Garnish the chicken with chopped parsley and serve with the peas.

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