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Lemon & rosemary chicken
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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.
Typical values per serving:
This recipe was first published in March 2016.