• STEP 1

    Heat oven to 200C/180C fan/gas 6. Put the broccoli, new potatoes and asparagus in a roasting tin and toss with 1 tbsp of the olive oil and some seasoning. Add 4 tarragon sprigs, the garlic cloves and 1 /2 the lemon wedges. Sit the chicken thighs on top and rub with the remaining oil, seasoning well.

  • STEP 2

    Roast in the oven for 45-50 mins until the chicken is cooked and the vegetables are tender.

  • STEP 3

    Meanwhile, make the yogurt dressing by finely chopping the remaining tarragon (leaves only) with a few mint leaves, then stir through the yogurt. Season well and add a squeeze of lemon juice.

  • STEP 4

    Bring to the table with the yogurt dressing and remaining lemon wedges, and let people help themselves.

Recipe from Good Food magazine, April 2016

Goes well with


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