Rosemary roast chicken thighs, new potatoes, asparagus & garlic

Rosemary roast chicken thighs, new potatoes, asparagus & garlic

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(21 ratings)

By

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
509
protein
39g
carbs
32g
fat
24g
saturates
6g
fibre
6g
sugar
5g
salt
0.3g

Ingredients

  • 750g new potatoes (preferably Jersey Royals), halved
  • 2 large bunches asparagus, woody ends discarded
  • 1 whole garlic bulb, cloves separated
  • 1 tbsp olive oil
  • 1 lemon, halved
  • small handful rosemary sprigs
  • 8 chicken thighs

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
  2. Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
  3. Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.

Recipe from Good Food magazine, May 2013

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Comments

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tbone2917's picture
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Absolutely awful. The original timing for this recipe, which I followed without questioning, led to anemic chicken, burnt asparagus, and potatoes fit to wash your hands with, all with a lemony flavor which reminded me of furniture polish. I can only imagine that, with timing adjusted properly, this recipe would be absolute delight, but that will not save this evening, in spite of the polite defense this dish has received from my dinner companion. Off now for some Baileys.

mrscbishopwilton's picture

This is delightful and easy to prepare but does need tweaking. Par boil potatoes and I also barbequed the chicken pieces until brown whilst potatoes were boiling. Add asparagus with the chicken, it's too much for them to be put in at the beginning. A lovely light dish for the summer.

amethystannie's picture

This can be a great dish if you just adapt the cooking times! I did the following:

Par-boil the Jersey Royals for 10-12 minutes (depending on size)
Roast the boiled potatoes in a pre-heated oven for 20 minutes, add seasoning
Add the lemon, asparagus and garlic, roast for 10 minutes
and rosemary, stir then add the chicken, stir and roast for 25 minutes.

One of my favourite dishes of this year, and I will definitely make this again!

whats4t's picture
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as soon as I saw the timings for this dish I was concerned! Please don`t spoil the lovely new season asparagus by overcooking and remember if using chicken breast in place of thighs to reduce cooking times or the result will be dry. only two stars because of timing . . . had to adjust
every stage of cooking.

shoeahol1c's picture

I made this a couple of weeks ago and it was really good a bit oily so next time will cut out the oil but very tasty even my other half loved it and he's really fussy!

w1lmington's picture

Made this tonight and thoroughly enjoyed it. Very tasty and I followed the advice of the previous posts. I also added 2 red onions quartered and an extra bulb of garlic, 'cos we love it.

vinylate's picture

Have to agree - the timings are totally off I used mini potatoes and cut them in half. Could do with just potatoes in oven for 20min before adding anything else. Will try and adjust next time. Now sat rather annoyed, waiting for dinner due to hard pots!

jule955's picture
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I made it a couple of weeks ago, not a scrap of meat was left! Delicious, and so simple I feel like I'm going to be making it again soon! I do agree that the cooking times were a bit off, but not too bad. I had cut my potatoes into small pieces, maybe it helped?

hexane's picture

I made the mistake of not reading the comments by others and simply following the cooking times given. As the result, the potatoes and chicken were undercooked and the asparagus overcooked. If I do it again, I'll parboil the potatoes, and cook the chicken and potatoes for about 45 minutes, adding the asparagus about 15 minutes from the end.

dc1961's picture

Have to agree with other posters that the timings are way off. I par boiled my tiny jersey royals for ten minutes and they were still hard after the 50 mins in the oven. I wasn't overkeen on the actual dish although the smell and taste was nice. Not sure it would serve 4 in the portions given although I did just serve it as it was without any accompanying veg etc. Wouldn't make it again I don't think.

stuckforideas1's picture

We didn't rate this dish unfortunately. Whilst the potatoes were delicious, the chicken took twice as long as it aught to have and produced so much fat that I separated the potatoes from the tin after 15 minutes of putting the chicken in which was enough time for the juices to season the potatoes. I did have some concerns about putting the asparagus in so early and true to it's rule, there was literally nothing left of it by the time I had put the chicken in. If I were to do this again I think I might put the asparagus in toward the end but I felt it was a bit too fatty for us I'm afraid overall.

jb5370's picture
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This was delicious and a great easy one pot for Sunday tea. Agree about potato cooking time but I always think time underestimated for potatoes in the oven. I'm not sure I would bother with Jersey Royals. I did use them but felt you couldn't appreciate their flavour. As they are so expensive I'd recommend sticking to ordinary baby or Charlotte potatoes.

Angie from Bidford's picture

Wow! Loved this dish! I did take heed with the asparagus as had the thinner variety but tossed in a little Olive oil, sea salt & lemon juice before adding to the pan with the chicken. New potatoes & chicken didn't need any extra time. I always find 40 / 30 minutes sufficient. My advice is to ensure you use a large enough pan so that everything has enough space to breathe & cook through in the time given. I've fallen foul of cooking in too small a dish before now! I also added cooked beetroot (quartered) for 10 minutes.

Enjoyed it alongside an adapted version of Olive mag's 'Pea & Spring Cabbage with Pancetta'. With this side dish I substituted pancetta for Mattesons sausage (as hubby doesn't eat bacon so always the ideal alternative) & cooked it all gradually with garlic butter & a squeeze of lemon juice towards the end (as not a fan of nutmeg).

lauras_a_star's picture
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Made this tonight and it was lovely! I used Jersey Royal New potatoes which I parboiled for around 10 mins. I also Increased the cooking time to 40 mins and everything cooked fine, no issues with the potatoes or mushy asparagus. Next time I might even cook for 50 because even though the potatoes were brown the chicken might be nicer if it was slightly more golden :)

kylemorrow's picture

I am sorry to say that while the flavours are very good the cooking times, as agreed by other correspondents, are way off the mark! I am using a Miele fan oven at 180 but there is no chance chicken thighs or indeed the potatoes can be cooked in the stated time. I tried again using a Panasonic Fan oven with the same results!
I think this recipe should be amended to reflect truism as dinner guests would be very disappointed with the result!

chloehodges44's picture
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We used thyme as not keen on rosemary. It was ok but probably would not do it again,. It was nice to try this but i prefer my asparagus steamed or boiled as it has a better flavour and texture then!

Frantic Flapjack's picture
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This was a really lovely meal but I had to make a few adjustments. As per some of the above comments, I parboiled the potatoes for 10 minutes which worked but the chicken took about 15 minutes longer than stated. This was okay though as the potatoes didn't spoil - just got crispier! I didn't take the chance of spoiling the lovely asparagus so steamed this separately and served with the rest of the meal.

tomtomhoward's picture
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Nice tasting but as said so many times you need to boil the potatoes and don't put the asparagus in for the full 45 mins. It turns to absolute mush and falls apart, I'm not sure how they managed it for the photo

sjbeck19's picture
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A lovely light alternative for Sunday dinner. would agree with other reviewers about putting in the Asparagus later on, it ends up completely mushy (albeit still tasty). Will definitely cook again. Thumbs for hubby and kids.

sharky06's picture
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Great recipe however the other comments are correct about the potatoes, so I cooked as stated then removed the chicken and asparagus, placed them onto a warm plate and covered with foil whilst I turned up the heat and roasted the potatoes for a further 10-15 mins, they came out perfect!!

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