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Lemon roasted spring chicken with asparagus

Lemon roasted spring chicken with asparagus in a roasting tin

Lemon roasted spring chicken with asparagus

Name: Lemon roasted spring chicken with asparagus
Prep time: 10 min
Cook time: 1 h
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

Shivi Ramoutar

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.1 out of 5.28 ratingsRate

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Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal370
fat23g
saturates7g
carbs9g
sugars6g
fibre6g

high
protein29g
salt0.5g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, May 2021

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A star rating of 4.1 out of 5.28 ratings

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