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This dish is simple to make and perfect for entertaining during the week.


  • 4 skinless chicken thighs – about 450g

  • Freshly ground black pepper

  • 2 lemons, cut into chunks

  • 1 tbsp vegetable oil

  • 6 peeled garlic cloves

  • 2 tbsp macadamia nuts

  • Sprig of rosemary

  • 50ml white wine

  • 300g sugar snap peas

  • For the potato salad

  • 225g waxy new potatoes, washed

  • Salt

  • 1 tsp Dijon mustard

  • ½ tbsp white wine vinegar

  • 1 tsp honey

  • ¼ tsp salt

  • a few good twists of ground black pepper

  • 6 tbsp extra virgin olive oil

  • 1 tbsp snipped chives

  • 4 spring onions, finely sliced

  • Lemon wedges to serve


  • 1.

    Preheat the oven to 220C/425F/gas mark 7.

  • 2.

    Wash the chicken and pat dry with kitchen paper. Season with pepper.

  • 3.

    Heat the oil in a non-stick roasting tin and add the chicken and lemon chunks. Turn the pieces so that they brown all over. Add the garlic cloves, nuts, rosemary and wine and transfer to the oven to roast for 25 minutes.

  • 4.

    Cut the potatoes into wedges. Place them in a saucepan, cover with cold salted water, bring to the boil and simmer for 15-20 minutes, depending on size, or until tender.

  • 5.

    For the potato salad dressing, combine the mustard, vinegar and honey and whisk. Add the salt and pepper, then drizzle on the olive oil while still whisking. Add the spring onions and chives then add the potatoes, making sure they are well coated.

  • 6.

    Meanwhile, blanch the sugar snap peas for 1 minute.

  • 7.

    Take the chicken and lemon out of the oven and toss in the sugar snaps just before serving.

  • 8.

    Serve with a wedge of lemon and the potato salad on the side.

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