Garlicky roast chicken with crushed lemon peas
Mixing through fresh lemon zest to this leek and pea combo adds just the right amount of zing and freshness.
Skinless chicken breast
2 clove(s), crushed
1 whole, thinly sliced
Frozen green peas
2 cup(s), (240g)
Salt reduced chicken stock
¼ cup(s), (60ml)
400 g, red skin, quartered
- 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.
- 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.
- 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.
- 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.