Lemon Roasted Chicken with Asparagus and Peas

Name: Lemon Roasted Chicken with Asparagus and Peas
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 8 bone-in, skin-on chicken pieces; 2 small onions, quartered; 6 clove garlic cloves, unpeeled and bashed; 1 lemon, sliced and seeds removed; 500 g asparagus, woody ends trimmed; 100 g fresh or frozen peas; 1 tbsp dried oregano; 2 tbsp olive oil; 100 ml chicken stock; 25 g butter, divided; crusty bread, to serve

This bright one-pan roasted chicken pairs crisp golden skin with tender asparagus, sweet peas, garlic, and lemony pan juices. It is simple enough for a weeknight but polished enough to serve straight from the roasting tin at a spring dinner.

Servings4 Portions

Prep Time10 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

bone-in, skin-on chicken pieces
8
small onions, quartered
2
garlic cloves, unpeeled and bashed
6 clove
lemon, sliced and seeds removed
1
asparagus, woody ends trimmed
500 g
fresh or frozen peas
100 g
dried oregano
1 tbsp
olive oil
2 tbsp
chicken stock
100 ml
butter, divided
25 g
crusty bread, to serve

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/400°F/gas 6. Arrange the chicken pieces, onion wedges, bashed garlic cloves, lemon slices, asparagus, and peas in a large roasting tin in a single even layer.

Sprinkle over the dried oregano, drizzle with olive oil, and pour in the chicken stock. Toss gently so the vegetables are coated, then place the chicken skin-side up. Dot the butter over the chicken and season with salt and black pepper.

Cover the tin tightly with foil and roast for 30 minutes. Remove the foil, return the tin to the oven, and roast for another 20-30 minutes, until the chicken is cooked through, the juices run clear, and the vegetables are tender.

If the chicken skin needs more color, heat the grill/broiler to high and place the tin underneath for 2-4 minutes, watching closely so the asparagus does not scorch. Serve from the tin or transfer to a platter, spooning the lemony juices over the top.

Chef's Tips

Use similar-sized bone-in chicken pieces so they cook evenly. If your asparagus spears are very thin, add them after the first 30 minutes so they stay tender-crisp. Leftovers keep well in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of stock to keep the chicken moist. Serve with crusty bread, roasted potatoes, rice, or a green salad.