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Rosemary roast chicken thighs, new potatoes, asparagus & garlic

Rosemary roast chicken thighs, new potatoes, asparagus & garlic

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal509
fat24g
saturates6g
carbs32g
sugars5g
fibre6g
protein39g
low insalt0.3g
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Ingredients

  • 750g new potato (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

Method

  • STEP 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.

  • STEP 2

    Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

A star rating of 3.8 out of 5.67 ratings
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