The BBC Good Food logo
Lemon roasted spring chicken with asparagus in a roasting tin

Lemon roasted spring chicken with asparagus

By
Rating: 5 out of 5.2 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: Per serving
HighlightNutrientUnit
kcal370
fat23g
saturates7g
carbs9g
sugars6g
high infibre6g
protein29g
salt0.5g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, May 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content