Lemon roasted spring chicken with asparagus

• chicken pieces8

  (thighs or drumsticks), bone-in, skin-on

• onions↗2 small

  cut into quarters

• garlic cloves↗6

  unpeeled, bashed

• lemon↗1

  sliced and pips removed

• asparagus↗500g g

  woody ends trimmed

• peas↗100g fresh or frozen g

  fresh or frozen

• oregano↗1 heaped tbsp dried tbsp
• olive oil↗2 tbsp tbsp
• chicken stock↗100ml ml
• butter↗25g g
• crusty bread↗

  to serve

Step-by-step instructions

1. 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. 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. 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.