Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6, with a medium to large baking tray inside to get hot.
2. Boil the potatoes for 10 minutes until starting to soften. Drain and toss with 11⁄2 teaspoons of the oil, seasoning, and the garlic cloves. Tip onto the hot baking tray and roast for 10 minutes.
3. Meanwhile, toss the spring onions and asparagus with 1 teaspoon of oil to coat them lightly. Cut 3 shallow slashes in each chicken breast and season lightly. Finely grate the zest from half the lemon and sprinkle most of it over the chicken. Cut that half into wedges for serving, then thinly slice the second half of the lemon.
4. When the 10 minutes are up, stir the potatoes and garlic around on the tray and add the spring onions and asparagus, the chicken and lemon slices. Drizzle 1⁄2 teaspoon of oil over the chicken and return to the oven to cook for 15 minutes or until the chicken is cooked through. Serve scattered with the remaining lemon zest, with the wedges to squeeze over.