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Rosemary, Peas, Lemon Chicken

Course Poultry
Cuisine American
Keyword baked chicken, chicken, lemon, lemon chicken, peas
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories 647 kcal


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

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.