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Lemon roasted spring chicken with asparagus in a roasting tin

Lemon roasted spring chicken with asparagus

A star rating of 4.5 out of 5.12 ratingsRate
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  • 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
high infibre6g


  • 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


  • 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

Goes well with


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A star rating of 4.5 out of 5.12 ratings

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