- 200g purple sprouting broccoli, leaves removed
pur-pel spr-ow-ting brok-o-lee
This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…
- 200g new potatoes (I used Jersey Royals), washed and halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 6 asparagus spears, washed and trimmed
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ small pack tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 3 garlic cloves, peeled and bashed
- 1 lemon, cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 6 chicken thighs, skin on
- handful mint, leaves only
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 100g natural yogurt
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.
Roast in the oven for 45-50 mins until the chicken is cooked and the vegetables are tender.
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.
Bring to the table with the yogurt dressing and remaining lemon wedges, and let people help themselves.