Rosemary Roast Chicken Thighs, New Potatoes, Asparagus & Garlic
This delicious one-pan meal features tender new potatoes, vibrant asparagus, fragrant garlic, and succulent chicken thighs, all roasted to perfection with a burst of citrusy lemon flavor. It's a delightful dish to serve up for a hearty and wholesome family meal.
— Constant Cookbook
Ingredients
- 750g new potatoes (preferably Jersey Royals), halved
- 2 large bunches asparagus , woody ends discarded
- 1 whole garlic bulb, cloves separated
- 1 tbsp olive oil
- 1 lemon , halved
- small handful rosemary sprigs
- 8 chicken thighs
Instructions
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
- Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
- Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 509 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 39 grams protein
- Sodium Content: 0.3 milligram of sodium
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