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–+ servings

Rosemary, Peas, Lemon Chicken

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

Ingredients

  • 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)
US - Metric

Instructions

  • 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

Nutrition

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.