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Fast roast chicken with asparagus
Serves: 4
Prep time: 15 mins,plus marinatingTotal time: 
Recipe photograph by Andrew Montgomery
Fast roast chicken with asparagus
Serves: 4
Prep time: 15 mins,plus marinatingTotal time:
See more recipes
Nutritional information (per serving)
Calories
254Kcal
Fat
12gr
Saturates
5gr
Carbs
2gr
Sugars
2gr
Fibre
2gr
Protein
35gr
Salt
0.4gr
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Ingredients
- 8 chicken thighs (or thighs and drumsticks), skin-on, on the bone
- 6 tbsp olive oil
- 4 garlic cloves, crushed
- 1 lemon, thinly sliced
- a small pinch of dried chilli flakes
- 300g fine asparagus
- 150ml hot chicken stock
- a small handful of mint leaves
- 2 tbsp double cream
Step by step
Get ahead
Marinate the chicken for up to 2 hours before cooking; chill. Remove from the fridge 30 minutes before roasting.
- Preheat the oven to 200°C, fan 180°C, gas 6. Using a sharp knife, make two shallow slashes in the skin of each chicken thigh. In a large bowl, toss them together with the oil, garlic, lemon slices, chilli and some seasoning until thoroughly coated. Leave for 30 minutes if you have time.
- Remove the chicken from the marinade and place in a single layer in a shallow roasting tin. Pour the marinade and lemon slices into the tin around them. Sprinkle the skin with salt and roast in the oven for about 30 minutes.
-
Baste with the pan juices, add the asparagus, tossing it in the juices, and return to the oven for 15 minutes, until the asparagus has softened and the skin of the chicken is crisp and golden brown.TipIf you’d like this to be a gluten-free recipe, please ensure your stock is guaranteed gluten-free.
- Finally, add the stock, scatter the mint leaves over the top, and return to the oven for another 5 minutes.
- Scoop the chicken and asparagus into a serving dish. Add the cream to the juices and warm through, then pour over the top.