Lemon Roasted Spring Chicken & Asparagus

Name: Lemon Roasted Spring Chicken & Asparagus
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European
Ingredients: 8 chicken pieces (thighs or drumsticks), bone-in, skin-on; 2 small onions, cut into quarters; 6 garlic cloves, unpeeled, bashed 1 lemon, sliced and pips removed; 500g asparagus, woody ends trimmed; 100g fresh or frozen peas; 1 heaped tbsp dried oregano; 2 tbsp olive oil; 100ml chicken stock; 25g butter crusty bread, to serve

3 steps

Prep:10minCook:1h

Updated at: Wed, 16 Aug 2023 21:08:34 GMT

Nutrition balance score

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Ingredients

4 servings

8chicken pieces

thighs or drumsticks, bone-in, skin-on

2onions

small, cut into quarters

6garlic cloves

unpeeled

1lemon

bashed, sliced and pips removed

500gasparagus

woody ends trimmed

100gfresh peas

or frozen

1 heaped tbspdried oregano

2 Tbspolive oil

100mlchicken stock

25gbutter crusty bread

to serve

Instructions

Step 1

Heat the oven to 200C/180C fan/ gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.

Step 2

Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.

Step 3

Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.