Rosemary roast chicken thighs, new potatoes, asparagus & garlic

Rosemary roast chicken thighs, new potatoes, asparagus & garlic

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(24 ratings)

Prep: 10 mins Cook: 45 mins

Easy

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: per serving

  • kcal509
  • fat24g
  • saturates6g
  • carbs32g
  • sugars5g
  • fibre6g
  • protein39g
  • salt0.3g
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Ingredients

  • 750g new potato (preferably Jersey Royals), halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 large bunches asparagus, woody ends discarded
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 1 whole garlic bulb, cloves separated
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, halved
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small handful rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 8 chicken thigh

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.

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Comments, questions and tips

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Comments (35)

r05h4n's picture

The timings etc on this dish are all wrong as stated by users below. I made the following adjustments and it tasted great!

- Halve potatoes and season with salt, pepper and olive oil to coat; cook in oven for 20 mins at 220 degrees C
- Add chicken thighs (I used skinless/boneless), whole garlic cloves and chopped rosemary and cook for 20 mins more at 220 degrees C
- Add 100ml of chicken stock and 100ml white wine and cook for 20 mins at 200 degrees C
- Add asparagus and juice of half a lemon, mix everything together and cook for 10 mins at 300 degrees C

Thats it...

Socheshire's picture

Not great - even if you ignore the recipe and just go with the ingredients, this dish is too oily. I parboiled the potato's 10 mins, then combined these with the oil, lemon, garlic, rosemary and the seasoned chicken thighs and roasted (without foil) around 30 mins then added the asparagus for 10-15 further mins. The chicken was browned and cooked through, as were the porato's and the asparagus was about right. However, just too oily. There is a much better chicken and lemon recipe by Jamie Oliver, with white wine and basil, which cuts through the oil and can be supplemented with new potato's and asparagus, if you like. This is what I will do, next time.

shadowdog's picture

Awful recipe, should have gone with my gut reactions! Potatoes were under cooked, even though I cooked it for 20 minutes longer than suggested. Asparagus ruined by being over cooked. Chicken only just cooked? Would never try this again. Ruined some organic chicken and asparagus.

dothar1's picture
1.25

Exactly the same for me. Was beginning to think my oven was kaput! Shame, it has the makings of a nice dish, but needs lots of tweeking!

BusyLee's picture
0

TERRIBLE RECIPE, requires changing ingredients, amending the cooking time, amending the type of meat used. This was a complete disaster for dinner tonight.
1. I recommend you use skinned meat, braised in a pan before adding to the oven dish, because thighs came out dry by the time the potatoes cooked through.
2. Add the Asparagus 10 mins before the dish is totally ready or you will end up with dry asparagus which have no nutrients left inside at all.
3. Either par boil the potatoes first or leave them in the oven longer at first before adding meat and vegetable.
4. Personally, the taste was not bad, but i would be inclined to add wine with a bit of lemon or something else to give it some juices that are not over powering like all that lemon.

I feel rather annoyed with myself for not taking the time to check the comments box as my child refused to eat this disaster tonight and it's too late to knock something else up. I don't believe the picture truly reflects the method and ingredients of this dish either.

stoocher's picture

I agree with other comments. The timings are way off. I will now always read the comments before proceeding :) I guess the dish would work if the potatoes were parboiled and the chicken thighs browned off before they were combined. Then add the asparagus later on to keep it firm.

tbone2917's picture
0

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
1.25

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
5

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
5

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
4

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 :)

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Tips (1)

bettiboop123's picture

Great tasting dish! Everyone loved it. I did find that the oven temp needed to be higher for the time specified. Would also par boil the potatoes next time as they took a while.