Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring
Prep:10 mins
Serves 4
8 chicken pieces (thighs or drumsticks), bone-in, skin-on2 small onions, cut into quarters6 garlic cloves, unpeeled, bashed1 lemon, sliced and pips removed500g asparagus, woody ends trimmed100g fresh or frozen peas1 heaped tbsp dried oregano2 tbsp olive oil100ml chicken stock25g buttercrusty bread, to serve
STEP 1Heat 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.STEP 2Remove 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.STEP 3Heat 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.
