Lemon roasted spring chicken with asparagus

One-pot cooking has never looked more spectacular. Yes, that’s right, this is simply about popping all the ingredients into a roasting tin. This dish is all about spring, and its colours and flavours really sing that out loud. Try it with a side of buttery orzo for a little twist.

SERVES 4 PREP 10 mins COOK 1 hr EASY

8 chicken pieces (thighs or

drumsticks), bone-in, skin-on 2 small onions, cut into quarters 6 garlic cloves, unpeeled, bashed 1 lemon, sliced and pips removed 500g asparagus, woody

ends trimmed

100g fresh or frozen peas 1 heaped tbsp dried oregano 2 tbsp olive oil

100ml chicken stock

25g butter crusty bread, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well.

Cover the whole tin with foil and bake for 30 mins.

2 Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender. 3 Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.

GOOD TO KNOW folate • fibre • vit c • 2 of 5-a-day

PER SERVING 370 kcals • fat 23g • saturates 7g •

carbs 9g • sugars 6g • fibre 6g • protein 29g • salt 0.5g