Garlicky roast chicken with crushed lemon peas
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Mixing through fresh lemon zest to this leek and pea combo adds just the right amount of zing and freshness.
Ingredients
Skinless chicken breast
600 g
Garlic
2 clove(s), crushed
Olive oil
1 tbs
Leek
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
Lemon(s)
1 medium
Instructions
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.
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