Juicy tender rosemary chicken paired with the tanginess of the lemon and the sweetness of the peas. A perfect weeknight meal.

One of those all-in-one skillet cooking that is easy to prepare and will require very little cleaning up afterward. This is one of the most sought-after meals in our family.

Rosemary, Peas Lemon Chicken

I love the simplicity of it, and the oven does it all. 

Not to mention the wonderful aroma that will linger in your kitchen.

Using thighs in this recipe, you can add or use chicken breasts. If using breasts, cut them in half for quicker cooking. Either way, you will enjoy this dish.

The lemons sauce enhances the flavor to a new level, giving it a great balance with the sweet peas.

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Why brandy?

Brandy is just the perfect replacement for wine and is one of my favorite choices.

It has the perfect softness in taste, and once the alcohol content has evaporated, you are left with a savory flavor that blends well with the chicken and peas.

Rosemary, Peas, Lemon Chicken

Tips on cooking with alcohol

Be extremely careful when placing alcohol in a skillet. I remove the skillet from the heat source and turn it off.

Placing the alcohol in the middle of the pan is also a safe way of doing it.

Keep your eyes on the skillet pouring away from you, and keep all loose clothing away from the heat source too.

When returning to the stove, start slowly and increase with a low flame. This will prevent any splatter from catching on fire.

Rosemary, Peas, Lemon Chicken

Is it okay to cook with wine when served to children?

This question is often asked, and my answer is Yes! 

The wine, while cooking, will evaporate and will leave behind its essence it.

This essence or flavor not only has no alcoholic content, but it will give all your ingredients that wonderful, rich flavor.

Chicken thighs or chicken breast?

I love chicken thighs as they are rich in flavor and taste. They are always moist with every recipe and application you cook them with.

However, breasts will do as well. Pound them to make them less thick and cut them in half as they are bigger and will cook slower than the thighs counterparts. 

Here are a few helpful tips for the ingredients needed

Chicken thighs –

Rosemary – fresh of course, for a deeper flavor

Garlic cloves – everything always tastes better with a bit of garlic.

Brandy – the depth of the flavor is quite excellent with chicken, rosemary, and lemon.

Chicken stock – helps with the cooking process

Lemon juice – Brings acidity to this beautiful chicken dish

Peas – is the star of this dish, but I am impartial as I love peas. They bring sweetness to your dish and the perfect balance with the lemon juice and brandy.

Lemon wedges – optional. They do make for a pretty presentation.

Rosemary, Peas, Lemon Chicken.

Equipment needed to make this recipe.

I only suggest products that I use and love. 

Deep large skillet with lid – I love Le Creuset as

Splatter proof – always suitable to have one handy when you fry chicken.

Cooking tongs – make turning the chicken easier and not puncture it when turning it, therefore, all the juices stay in.

Cooking tips and step-by-step instructions to make this wonderful recipe of Rosemary, Peas, Lemon Chicken

We are starting with a cold skillet. This step will allow the fat to render slowly out of the chicken and give you crispy skin in return.

I love Le Creuset enamel cast iron skillets as they cook evenly. Better heat distributions. They can go from stovetop to oven to table with no issues. 

  • 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.
  • This rosemary, peas, lemon chicken dish will taste out of this world with fresh rosemary. I am suggesting you use fresh if available to you.

The peas are sweet by nature. I would check for the seasoning before serving. They will become soft and absorb all the juices. To me, they are the best!

Rosemary Lemon Chicken

What to serve with your rosemary chicken recipe? 

This is such a wonderful meal that almost any side you choose will work beautifully.

Mashed potatoes or roasted potatoes are lovely together.

Rice with Pease and Butter Simple and super easy to prepare. It marries well and allows the juices to be soaked up beautifully.

Tomato Arugula Salad Clean and crisp for a lighter dinner or Sunday brunch

Fennel, Tomato, and Basil Salad: Great combination of fresh, crisp flavors.

Storage and reheating options

If you cook in an enamel cast iron skillet as I do, you can easily cover it with the lid and store it in your refrigerator for a few days.

Store in an airtight glass container for several days.

To reheat, you can do it either on the stovetop or in the oven. Please bring it back to room temperature using either method.

  • Make sure you add a couple of tablespoons of water or chicken stock on the stovetop. Cover it and cook over medium-low heat.
  • Reheat in the oven with a couple of tablespoons of chicken stock at 320F for about 15 to 20 minutes.

If you enjoy this delicious rosemary, peas, and lemon chicken recipe, look at my other recipes.

Mushroom Goat Cheese Tart
Mushroom and Herbs Salad
Salmon with Basil and Mushroom Sauce
Mushroom Chicken – A French Classic

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Rosemary, Peas, Lemon Chicken

5 from 48 votes
rosemary, peas, lemon chicken
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Juicy tender rosemary chicken paired with the tanginess of the lemon and the sweetness of the peas.  A perfect weeknight meal.


  • 8 chicken thighs, skin and bone-in
  • 1 tablespoon rosemary, chopped
  • 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)


  • 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.
  • 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.
  • Preheat oven at 350F.
  • 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.
  • Season the chicken if needed. Serve with lemon wedges


Calories: 647kcal | Carbohydrates: 10g | Protein: 40g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 222mg | Sodium: 220mg | Potassium: 624mg | Fiber: 2g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on October 26, 2021. Updated on March 18, 2023.