Garlicky roast chicken with crushed lemon peas

A new recipe we tried and loved. It's pretty quick to prepare and with cooking time only takes about 35 minutes all up.

The baking time is for chicken breasts and needs to be reduced for thighs.

Ingredients

540g skinless chicken breast (buy 600g), fat trimmed

2 clove(s)fresh garlic, crushed

1tbs olive oil
1whole  leek, thinly sliced
2 cup(s) frozen peas, boiled (240g)
1⁄4cup(s) Chicken stock, liquid, salt-reduced (60ml)
400g baby potato, red skin, halved
1medium fresh lemon(s)

Instructions

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.

Meanwhile, heat remaining oil in a medium saucepan over medium heat. Cook leek for 2-3 minutes to soften. Add peas and stock. Reduce heat and simmer, covered, for 2-3 minutes or until peas are warmed through.

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.

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.

Serves 4 people

6 Points per serve