Rosemary Roast Chicken Thighs, New Potatoes, Asparagus & Garlic

Using Jersey Royals and a whole bulb of garlic, this roast is lighter overall, and the potatoes absorb the lemony cooking juices.

Rosemary Roast Chicken Thighs, New Potatoes, Asparagus & Garlic

750 grams of new potatoes, ideally Jersey Royals, cut in half 2 large bunches of asparagus, with the woody ends removed 1 whole bulb of separated garlic 1 tablespoon of olive oil 1 lemon, cut in half; a few rosemary sprigs; 8 thighs of chicken


The oven should be heated to 200°C, 180°F, or gas 6. In a sizable roasting pan, prepare the potatoes, asparagus, garlic cloves, oil, and a lot of seasoning (about 30 x 20cm). Squeeze all the lemon juice over the lemon chunks and then add them to the dish.


Take off the foil, then incorporate the rosemary. Chicken thighs are seasoned and distributed evenly in the dish. Continue roasting for an additional 25 to 30 minutes, or until the potatoes are soft and the chicken is cooked through. Place the dish in the center of the table for sharing.


Before serving, garnish the platter of chicken thighs with fresh cranberries, green onions, and fresh rosemary. This chicken is excellent for lunchboxes and reheats well.


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