Lemon & rosemary chicken

Simple flavours combine to make a great dish for feeding friends.


750g Waitrose Baby New Potatoes, halved
1 bulb garlic, cloves separated but unpeeled
800g pack essential Waitrose British Chicken Thighs
1 lemon, quartered
4 rosemary sprigs
½ tsp dried chilli flakes (optional)
1 tbsp olive oil
2 x 230g bunches Waitrose Asparagus, trimmed 


1 Preheat the oven to 200ºC, gas mark 6. Place the new potatoes, garlic, chicken thighs and lemon in a large, shallow roasting tin.Tuck in the rosemary, scatter over the chilli flakes (if using) and drizzle with olive oil.

2 Roast for 30 minutes then lay the asparagus on top and return to the oven for a further 10 minutes or until the vegetables are tender. Ensure the chicken is crisp, golden and cooked through with no pink meat. Divide between plates and serve.

  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes 55 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,405kJ
Fat 30.3g
Saturated Fat 7.8g
Carbohydrate 34.6g
Sugars 5.7g
Protein 40.9g
Salt 0.4g
Fibre 4.1g

per serving

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4 stars

Average user rating Based on 17 ratings

This recipe was first published in Fri Mar 18 11:36:21 GMT 2016.