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    Lemon & rosemary chicken

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    Lemon & rosemary chicken

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

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

    Serves: 4


    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.

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