Name: Lemon roasted spring chicken with asparagus
Total time: 1 h 10 min
Yield: 4
Ingredients: 8 chicken pieces (thighs or drumsticks), bone-in, skin-on; 2 small onions, cut into quarters; 6 garlic cloves, unpeeled, bashed; 1 lemon, sliced and pips removed; 500g asparagus, woody ends trimmed; 100g fresh or frozen peas; 1 heaped tbsp dried oregano; 2 tbsp olive oil; 100ml chicken stock; 25g butter; crusty bread, to serve

Instructions

3 steps

Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.

Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.

Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.

Progress

0 / 3 steps