Garlicky roast chicken with mashed lemon peas
Please log in to save or rate.
Time to make:
$5.35 per serve
(at time of publication)
Full ingredients list:
4 x 150g skinless chicken breast fillets
3 garlic cloves, crushed
1 leek, thinly sliced
2 cups frozen peas, thawed
1/3 cup reduced-salt chicken stock
zest and juice of 1 lemon, plus lemon wedges, to serve
2 tablespoons chopped mint leaves
300g small chat potatoes, halved
2 bunches broccolini, trimmed
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C and line baking tray with baking paper. Put chicken in a bowl with garlic and 1 tablespoon of olive oil. Season with cracked black pepper and mix to coat. Place chicken on tray. Bake for 20–25 minutes, or until golden and cooked through.
Step 2Meanwhile, spray a large non-stick frying pan with olive oil and set over medium heat. Sauté the leek for 3–4 minutes, or until softened. Add peas and stock, and simmer for 3–5 minutes, or until peas are tender and stock has been absorbed. Add lemon zest and juice, to taste. Remove the pan from heat and lightly mash the peas and leek. Season the mixture with cracked black pepper and stir through mint.
Step 3Steam or microwave the potatoes and broccolini until tender. Serve the roast chicken with mashed peas, potatoes, broccolini and lemon wedges.
About this recipe
First published: October 2017