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Photo of Garlicky roast chicken with crushed lemon peas by WW

Garlicky roast chicken with crushed lemon peas

Total Time
35 min
10 min
25 min
Mixing through fresh lemon zest to this leek and pea combo adds just the right amount of zing and freshness.


Skinless chicken breast

600 g


2 clove(s), crushed

Olive oil

1 tbs


1 whole, thinly sliced

Frozen green peas

2 cup(s), (240g)

Salt reduced chicken stock

¼ cup(s), (60ml)

Baby potatoes

400 g, red skin, quartered


1 medium


  1. Preheat oven to 220°C. Line a baking tray with baking paper. Place chicken in a bowl with garlic and half the oil. Season well with salt and pepper and toss to coat. Place chicken on prepared tray. Bake for 20-25 minutes or until just cooked through.
  2. Meanwhile, heat remaining oil in a medium saucepan over medium heat. Cook leek for 2-3 minutes or until softened. Add peas and stock. Reduce heat and simmer, covered, for 2-3 minutes or until peas are warmed through.
  3. Meanwhile, place potato in a microwave-safe bowl. Add ½ cup (125ml) water. Cover and cook on HIGH (100%) for 8 minutes or until potato is just tender. Drain.
  4. Remove peas from heat. Grate lemon rind over peas and season with salt and pepper. Crush peas with a potato masher until lightly crushed. Add lemon juice to taste. Slice chicken and serve with crushed peas and potato.


SERVING SUGGESTION: Steamed broccolini. TIP: If you like, you can swap the potatoes for 1 cup tri-coloured quinoa.