Chicken · FIRST EDITION
Lemon chicken, peas & potatoes
A simple pan of chicken and peas with tender potatoes and a bright lemon finish.
30 minutes · Serves 2
Familiar shopping, satisfying portions and a little variety for the week.
A familiar chicken supper changes character when fresh lemon goes in after the pan comes off the heat.
Here’s how.
- 1
Boil the potatoes
Cover potatoes with water in a saucepan. Bring to a boil and simmer for 15–20 minutes until tender.
- 2
Brown the chicken
Meanwhile heat oil in a wide pan. Season chicken with salt and brown for 6–7 minutes, turning. Stir in garlic for 30 seconds.
- 3
Simmer gently
Add measured water and simmer for 6–8 minutes. Add peas for the final 3 minutes. Check chicken reaches 74°C / 165°F in the centre.
- 4
Finish with lemon
Drain potatoes and add to the chicken. Take off the heat, stir in parsley, lemon zest and half the juice. Add remaining juice to taste.
Cut the potatoes to a similar size so they cook evenly alongside the chicken.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.