- 750g new potato (preferably Jersey Royals), halved
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
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
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.
Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
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.