Rosemary Roast Chicken Thighs, New Potatoes & Asparagus
A simply delicious recipe to use our flavoursome chicken thighs. Even better all you need to do is whack all the ingredients into one dish which saves on the washing up!
Feel free to use other vegetables like tender stem broccoli or peppers if asparagus isn’t your thing.
Shopping list
- 8 skinless chicken thighs
- 1 large bunch of asparagus
- 1 whole garlic bulb, cloves separated
- 1 tbsp olive oil
- 1 lemon, halved
- 750g new potatoes
Method
Heat oven to 200C/180C fan/gas 6.
Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish.
Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish.
Toss everything together and season the chicken and add the rosemary sprigs.
Roast for 45 minutes
Serve the dish in the middle of the table for everyone to share or plate up individually.
Ingredients
Directions
Heat oven to 200C/180C fan/gas 6.
Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish.
Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish.
Toss everything together and season the chicken and add the rosemary sprigs.
Roast for 45 minutes
Serve the dish in the middle of the table for everyone to share or plate up individually.