Rosemary roast chicken thighs, new potatoes, asparagus & garlic

Rosemary roast chicken thighs, new potatoes, asparagus & garlic

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(46 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 thighs

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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sjbeck19
19th May, 2013
4.05
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
16th May, 2013
5.05
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!!
gillyflower12
16th May, 2013
I'll have a go at this, but taking into account all the comments, I think I'll do it my way. I know the recipe is for 8 thighs and and so on, BUT - a whole head of garlic?????
anniegraphic
15th May, 2013
I made this recipe for a family meal following the recipe. I used baby new potatoes but they were completely inedible. Even after giving it 20 minutes extra cooking time, they were still virtually raw! It would be ESSENTIAL to par boil the potatoes. This recipe is totally misleading and I cannot believe it was 'Tested' as you claim! Both my husband and son left all the potatoes, so were still hungry.
liostick2
14th May, 2013
This recipe sounds delish... But I'm going to try it with half thighs and breast my husband only eats the white I would think it would just as good, and for sure to pre cook the potatoes, and add the aspar. The last 10 min. Thanks for the tip!
sabrina74
14th May, 2013
5.05
I didn't par boil the potatoes, but chose the smallest ones ,and cooked for an extra 10 mins, also I added the asparagus when I adding the chicken, we loved this dish soooo easy, made the suggested cauliflower cheese too, fab midweek dinner which I might promote to entertaining with friends!!I want to try with thyme next time!
heatheralex
11th May, 2013
4.05
Agree - the potatoes are best par boiled and given 10-15 minutes before the chicken goes in. I also add the asparagus about halfway thru the chicken cooking time so that it doesn't overcook.
jcburton50
9th May, 2013
4.05
Would definitely boil the potatoes as they were still hard after 50 minutes in the oven. Other than that a lovely dish.
halesc
9th May, 2013
cooked this last night. if making again i would make a few changes. I would par boil the potatoes as they took longer took cook than the recipe states and then i would also toss the chicken with everything else and cook all together and adjust the cooking time as the flavour didnt really transfer to the chicken following the method inthe recipe which was a bit disappointing. All in all it would be a lovely dish but a few changes are required
momotate
8th May, 2013
5.05
I love one pot meals and this one was a treat. I did have to take the asparagas out a bit early as they were small and cooked quickly. Definately make again.

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