A delicious dinner with minimal effort – this one pan lemon chicken is sure to be a family favourite. This dish is cooked with garlic, fresh herbs and potato wedges, making it the perfect weeknight meal – especially when you pair it with the lemon garlic peas!
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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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.
Preheat the oven to 180C. 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 220C. Cook for a further 15 to 20 minutes, turning occasionally until the chicken is golden brown and cooked through.
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.
Garnish the chicken with chopped parsley and serve with the peas.