Rosemary roast chicken thighs, new potatoes, asparagus & garlic

Rosemary roast chicken thighs, new potatoes, asparagus & garlic

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(52 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…

  • 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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10th Aug, 2013
I made it a couple of weeks ago, not a scrap of meat was left! Delicious, and so simple I feel like I'm going to be making it again soon! I do agree that the cooking times were a bit off, but not too bad. I had cut my potatoes into small pieces, maybe it helped?
16th Jul, 2013
I made the mistake of not reading the comments by others and simply following the cooking times given. As the result, the potatoes and chicken were undercooked and the asparagus overcooked. If I do it again, I'll parboil the potatoes, and cook the chicken and potatoes for about 45 minutes, adding the asparagus about 15 minutes from the end.
12th Jun, 2013
Have to agree with other posters that the timings are way off. I par boiled my tiny jersey royals for ten minutes and they were still hard after the 50 mins in the oven. I wasn't overkeen on the actual dish although the smell and taste was nice. Not sure it would serve 4 in the portions given although I did just serve it as it was without any accompanying veg etc. Wouldn't make it again I don't think.
10th Jun, 2013
We didn't rate this dish unfortunately. Whilst the potatoes were delicious, the chicken took twice as long as it aught to have and produced so much fat that I separated the potatoes from the tin after 15 minutes of putting the chicken in which was enough time for the juices to season the potatoes. I did have some concerns about putting the asparagus in so early and true to it's rule, there was literally nothing left of it by the time I had put the chicken in. If I were to do this again I think I might put the asparagus in toward the end but I felt it was a bit too fatty for us I'm afraid overall.
2nd Jun, 2013
This was delicious and a great easy one pot for Sunday tea. Agree about potato cooking time but I always think time underestimated for potatoes in the oven. I'm not sure I would bother with Jersey Royals. I did use them but felt you couldn't appreciate their flavour. As they are so expensive I'd recommend sticking to ordinary baby or Charlotte potatoes.
Angie from Bidford's picture
Angie from Bidford
25th May, 2013
Wow! Loved this dish! I did take heed with the asparagus as had the thinner variety but tossed in a little Olive oil, sea salt & lemon juice before adding to the pan with the chicken. New potatoes & chicken didn't need any extra time. I always find 40 / 30 minutes sufficient. My advice is to ensure you use a large enough pan so that everything has enough space to breathe & cook through in the time given. I've fallen foul of cooking in too small a dish before now! I also added cooked beetroot (quartered) for 10 minutes. Enjoyed it alongside an adapted version of Olive mag's 'Pea & Spring Cabbage with Pancetta'. With this side dish I substituted pancetta for Mattesons sausage (as hubby doesn't eat bacon so always the ideal alternative) & cooked it all gradually with garlic butter & a squeeze of lemon juice towards the end (as not a fan of nutmeg).
24th May, 2013
Made this tonight and it was lovely! I used Jersey Royal New potatoes which I parboiled for around 10 mins. I also Increased the cooking time to 40 mins and everything cooked fine, no issues with the potatoes or mushy asparagus. Next time I might even cook for 50 because even though the potatoes were brown the chicken might be nicer if it was slightly more golden :)
22nd May, 2013
I am sorry to say that while the flavours are very good the cooking times, as agreed by other correspondents, are way off the mark! I am using a Miele fan oven at 180 but there is no chance chicken thighs or indeed the potatoes can be cooked in the stated time. I tried again using a Panasonic Fan oven with the same results! I think this recipe should be amended to reflect truism as dinner guests would be very disappointed with the result!
21st May, 2013
We used thyme as not keen on rosemary. It was ok but probably would not do it again,. It was nice to try this but i prefer my asparagus steamed or boiled as it has a better flavour and texture then!
Frantic Flapjack
20th May, 2013
This was a really lovely meal but I had to make a few adjustments. As per some of the above comments, I parboiled the potatoes for 10 minutes which worked but the chicken took about 15 minutes longer than stated. This was okay though as the potatoes didn't spoil - just got crispier! I didn't take the chance of spoiling the lovely asparagus so steamed this separately and served with the rest of the meal.


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