All Recipes

One pan lemon chicken with lemon & garlic peas

Prep

0-15 mins

Total

1 HR 5 MIN

Servings

4 Servings

One pan lemon chicken with lemon & garlic peas

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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

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

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