All-in-One Chicken Thigh Roast
All-in-One Chicken Thigh Roast

Ingredients

Method

  • 750g baby potatoes, halved
  • 2 bunches of asparagus, trimmed
  • 1 garlic bulb, cloves separated
  • 1 tbsp olive oil
  • 1 lemon, halved
  • 8 chicken thighs, skin and bone on
  • Small handful of rosemary
  • Preheat the oven to 200C. Put the asparagus, potatoes, garlic cloves, oil, and plenty of seasoning in a roasting dish. Sprinkle with lemon juice, then cut the lemon halves into chunks and chuck them in, too. Toss everything together, cover with foil, and roast for 15 mins.
  • Remove the foil, stir in the rosemary, season the chicken thighs thoroughly and add to the dish. Roast for 30 mins more, or until the chicken is crisp and cooked, and the potatoes are tender. Serve in the middle of the table for everyone to share, with a jug of gravy and some bread to mop up the juices. Nice!
45 mins
4 serving
This recipe pairs perfectly with the Henty Farm Pinot Noir 2018 from Henty, Australia.

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