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One Pan Lemon Chicken with Garlic Peas
One Pan Lemon Chicken With Lemon & Garlic Peas
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One Pan Lemon Chicken With Lemon & Garlic Peas

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!
Makes 4
Prep Time 15 minutes
Cook Time 50 minutes
easy as
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
¾ 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
½ tsp finely grated lemon zest

NUTRITION INFORMATION

Avg. Quantity per Serving Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
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 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.
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.
Tips
What do I need?
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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
¾ 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 <b>Gregg’s Paprika</b>
Parsley to garnish
Lemon and Garlic Peas
1 Tbsp butter
1 Tbsp olive oil
2 cloves garlic, crushed
2 2 cups <b>Wattie’s Frozen Baby Peas</b>
½ tsp finely grated lemon zest
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