Rosemary roast chicken thighs, new potatoes, asparagus & garlic

Rosemary roast chicken thighs, new potatoes, asparagus & garlic

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(51 ratings)

Prep: 10 mins Cook: 45 mins


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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  • 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



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

  • 1 whole garlic bulb, cloves separated



    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



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

  • small handful rosemary sprigs



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

  • 8 chicken thighs


  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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8th Jun, 2016
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
16th Apr, 2015
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.
10th Feb, 2015
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.
31st May, 2014
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
18th May, 2014
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
11th May, 2014
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!
11th May, 2014
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.
21st Feb, 2014
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!
26th Nov, 2013
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.
29th Oct, 2013
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!


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