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Spring chicken & asparagus bake
In this 'washing-up-light' chicken recipe from Chetna Makan, asparagus spears are added in for the last few minutes of cooking time
Gluten free
Contains dairy
Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins
1 tbsp olive oil
8 chicken thighs, skin on, bone in
500g (or 2 bunches) asparagus, woody ends removed
284ml buttermilk
25g pack chives, chopped
1 clove garlic, finely grated
150g pack mixed radishes, quartered
Preheat the oven to 200ºC, gas mark 6. In a large roasting
tin, drizzle the oil over the chicken, season, and bake for
30 minutes. Toss the asparagus through the oil in the tin and
bake for another 5 minutes, until the asparagus is tender
and the chicken is cooked through, the juices run clear and no
pink meat remains. Meanwhile, in a bowl, mix the buttermilk,
chives and garlic together; season. Scatter the radishes over
the chicken and drizzle over the buttermilk sauce. This is
delicious with crusty bread for mopping up the juices, if liked.
Cook’s tip
This recipe also works very well with salmon fillets; just reduce the initial cooking time to 15 minutes.
