How to cook Chicken and Asparagus in the oven.
This is a delicious recipe for the Spring. Asparagus is in season from 24th April until the 21st June and roasts really well with the chicken and lemon for a simple fresh meal.
Use chicken pieces with the bone in and skin on for added flavour.
Serves 2 people
Ingredients2 Chicken breast, bone-in and skin on
(or 4 Chicken pieces, thighs or drumsticks)
2 tablespoons olive oil
A knob of butter
1 small onion, quartered
3 cloves of garlic, unpeeled and bashed
2 slices of lemon, pips removed
200 g asparagus, woody ends removed and cut in half
75g frozen petit pois peas
1/2 teaspoon dried oregano
Salt and pepper to season
Crusty bread to serve
Pre heat the oven to 200C/ 180 fan/gas 6.
Melt the butter with the oil in a frying-pan and fry the chicken joints skin side down, until they are golden. Then turn them over and brown the other side.
Place the browned chicken joints into a roasting tin. If you are making double or triple quantities the tin should be large enough so the joints can be arranged in a single layer. Pour the fat from the frying pan over the browned chicken.
Add the onion quarters, garlic, lemon slices, asparagus and frozen peas to the chicken in the roasting tin in a single layer. Drizzle over olive oil, season well with salt and pepper.
Give everything a good stir in the roasting tin.
Cover the roasting tin with tin foil and bake for 45 minutes on the middle shelf of the oven.
Remove the foil and bake for another 15 minutes until the chicken is cooked and the juices run clear and the vegetables are tender.
Serve straight from the tin with some crusty bread to mop up the juices.