One-pan spring chicken and asparagus
Ingredients
- 700g new potatoes, halved
- 1tbsp rapeseed oil
- 8 chicken thighs
- 2 garlic cloves, unpeeled
- 4 sprigs of rosemary
- 1 lemon
- 1 bunch asparagus, trimmed
Method
- Heat the oven to 200C/Gas6.
- Put the potatoes and oil into a large oven dish and toss to coat well. Tuck the chicken in among the potatoes and do the same with the garlic and rosemary. Drizzle with the juice of half the lemon and add the squeezed lemon to the pan. Season well and roast for 50 mins.
- After 50 mins, toss the asparagus into the pan and give it a shake so the spears nestle in among the chicken and potatoes. Cook for a further 8 mins. Check the chicken is cooked and the vegetables
- are tender.
- Pick out the roasted garlic and squeeze the melting centres into a small bowl, add the juice from the remaining lemon and season. Use a fork to mix the dressing and mash the garlic. Tip the chicken and potatoes onto a warmed serving plate and drizzle over the dressing.
