Looking for a fresh and flavourful meal to celebrate the spring season? This oven-baked chicken and asparagus recipe is simple to prepare, packed with seasonal goodness, and perfect for a light yet satisfying dinner.
Asparagus season in the UK runs from 24th April to 21st June, making this dish ideal for spring. The lemon, garlic, and seasonal veg roast beautifully alongside juicy chicken pieces for a one-tin dinner you’ll want to make again and again.
Ingredients (Serves 2)
- 2 bone-in, skin-on chicken breasts (or 4 chicken thighs or drumsticks)
- 2 tablespoons olive oil
- A knob of butter
- 1 small onion, quartered
- 3 garlic cloves, unpeeled and lightly bashed
- 2 slices of lemon (pips removed)
- 200g fresh asparagus, woody ends trimmed and halved
- 75g frozen petit pois peas
- ½ teaspoon dried oregano
- Salt and black pepper to season
- Crusty bread, to serve
Method
- Preheat the oven to 200°C / 180°C fan / gas mark 6.
- In a frying pan, melt the butter and olive oil together. Place the chicken skin-side down and fry until golden, then turn and brown the other side.
- Transfer the chicken to a roasting tin in a single layer. Pour the cooking juices from the pan over the chicken.
- Add the onion, garlic, lemon slices, asparagus, and frozen peas to the tin. Drizzle over a little more olive oil, season generously with salt, pepper, and oregano, and give everything a gentle stir to coat.
- Cover the tin tightly with foil and bake for 45 minutes on the middle shelf.
- Remove the foil and bake for a further 15 minutes, or until the chicken is fully cooked and the juices run clear.
- Serve straight from the tin with warm, crusty bread to soak up the delicious juices.
Watch the Recipe in Action
🎥 Prefer to follow along? Watch my step-by-step video tutorial below and see how easy it is to make this delicious chicken and asparagus bake.
Serving Suggestions
This dish is perfect with a simple green salad or a spoonful of buttery mash. It's a wholesome, no-fuss recipe that brings out the best of spring's seasonal produce.
Beccy’s Notes
I used:
- Free-range chicken from Patrick Strainge Butchers, Bampton
- Fresh asparagus from Daylesford Organic Farm Shop
Get the Look from the Chez Beccy Kitchen
Love the kitchen accessories in the photos? Shop the full Rainbow Star Collection below:
- Rainbow Star Apron
- Rainbow Star Tea Towel
- Rainbow Star Double Oven Gloves
- Round Wooden Chopping Board
- Baking Tray
Why You'll Love This Recipe
- It’s a one-pan dinner = less washing up!
- Perfect for spring gatherings or a quiet night in.
- Made with seasonal British ingredients.
- Easily doubled for meal prep or a family dinner.
For more seasonal recipes, afternoon tea ideas, and baking inspiration, visit the Chez Beccy Blog.