Rosemary, Peas, Lemon Chicken

  • 35 mins total
  • 5 mins prep
  • 30 mins cook
  • serves 4 people

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Rosemary, Peas, Lemon Chicken. Juicy tender rosemary chicken paired with the tanginess of the lemon and the sweetness of the peas, a perfect weeknight meal.

Not having white wine on hand, I choose to create this dish with brandy. As we all know, brandy is just the perfect replacement for wine and one that is one of my favorite choices.


Starting with a cold skillet it allows the fat to render slowly out of the chicken and giving you a crispy skin in return.

Of course, you can use white wine instead of brandy

If you do not want to roast the chicken for 20 minutes in the oven, you can continue cooking the chicken on the stove, however, cover it with a well-fitted lid, lower the heat to medium-low and simmer for 10 minutes. Finish the last 10-15 minutes without the lid and add more chicken stock if dry out.

SIde Dishes Suggestions: 

Rice with Pease and Butter

Tomato Arugula Salad

Fennel, Tomato and Basil Salad

Giangi's Kitchen Signature
Nutrition Facts
Rosemary, Peas, Lemon Chicken
Amount Per Serving
Calories 647 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 11g69%
Cholesterol 222mg74%
Sodium 220mg10%
Potassium 624mg18%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 40g80%
Vitamin A 469IU9%
Vitamin C 27mg33%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Rosemary, Peas, Lemon Chicken

  • 35 mins total
  • 5 mins prep
  • 30 mins cook
  • serves 4 people


Original recipe yields 4 servings

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  • 8 chicken tights, skin and bone-in
  • 1- 2 tablespoons chopped fresh rosemary
  • salt and pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • ½ cup brandy
  • ½ cup chicken stock
  • ½ cup lemon juice
  • 1 cup peas - defrosted if frozen
  • lemon wedges (optional)


  1. Season chicken on all sides with salt, pepper, and rosemary pressing down on the chicken. In a frying pan add the olive oil and place the chicken skin side down into the frying pan. Set the pan over medium heat.

  2. Once the skin is golden and crisp, turn and cook another 5 minutes on the other side. Remove chicken from the pan and set aside.

  3. Preheat oven at 350F.

  4. Fry the garlic in the chicken fat and add brandy or white wine, and lemon juice in the skillet and scrape any bits off the bottom of the pan. Place the chicken back in the skillet, add the peas. Place in the hot oven and bake for another 20 minutes. Add chicken stock so the pan will not become dry.

  5. Season the chicken if needed. Serve with lemon wedges


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