Rosemary Chicken Thighs with Asparagus
Rosemary Chicken Thighs with Asparagus



  • 75g new potatoes, halved
  • 1 whole garlic bulb, cloves separated
  • 1 tbsp olive oil
  • 2 bunches of asparagus, trimmed
  • 1 lemon, halved
  • Small handful of rosemary
  • 8 chicken thighs
  • Preheat the oven to 200C. Pop the potatoes, garlic cloves, oil, asparagus, and plenty of seasoning in a roasting tin. Squeeze over some lemon juice, then chop the rest of the lemon into chunks and add to the dish. Toss everything together, cover with foil, and roast for 15 mins. Remove the foil and stir in the rosemary, then season the chicken thighs and add to the tin.
  • Roast the lot for another 30 mins, or until the chicken is crisp and cooked through. Serve in the middle of the table, for everyone to share, alongside some crusty bread.
45 mins
4 serving

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