Chicken with lemon and peas

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

  • 1 bunch of thin green asparagus
  • 2 onions
  • 2 lemons

Method

Preheat the oven to 160°C.

Cut the asparagus into lengths and the onions and lemons into wedges, without peeling them. Shell the peas.

Arrange the chicken pieces in the dish, brush with olive oil, add the onions, lemongrass, lemons, herbs and season with salt.

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