Garlicky roast chicken with mashed lemon peas

Instructions

1. Preheat oven to 180°C and line baking tray with baking paper.
2. In a bowl, coat chicken with garlic and oil. Season with cracked black pepper, if desired, and mix. Place chicken on baking tray. Bake for 20–25 minutes, or until golden and cooked through.
3. Meanwhile, spray a large non-stick frying pan with oil and set over a medium heat. Gently fry leek for 3–4 minutes, or until softened. Add peas and stock, and simmer for 3–5 minutes, or until peas are tender and stock is reduced. Add lemon zest and juice. Remove the pan from heat and lightly mash peas and leek. Season mixture with cracked black pepper, if desired, and stir through mint.
4. Slice chicken and divide among 4 plates, along with cooked vegetables and mashed peas. Serve with lemon wedges.