If you’re looking for a convenient, easy, healthy dinner option, we have a recipe for you. This rosemary and lemon chicken is simply divine and incredibly simple to do. A perfect meal for a winters evening.
Preparation time:10 minutes
Cooking time:45 minutes
Total time:55 minutes
750g Waitrose Baby New Potatoes, halved
1 bulb garlic, cloves separated but unpeeled
800g pack essential Waitrose British Chicken Thighs
1 lemon, quartered
4 rosemary sprigs
½ tsp dried chilli flakes (optional)
1 tbsp olive oil
2 x 230g bunches Waitrose Asparagus, trimmed
- Preheat the oven to 200ºC, gas mark 6. Place the new potatoes, garlic, chicken thighs and lemon in a large, shallow roasting tin.Tuck in the rosemary, scatter over the chilli flakes (if using) and drizzle with olive oil.
- Roast for 30 minutes then lay the asparagus on top and return to the oven for a further 10 minutes or until the vegetables are tender. Ensure the chicken is crisp, golden and cooked through with no pink meat. Divide between plates and serve.
This recipe was provided by Waitrose, if you’re looking for more ideas, we’d recommend taking a look at their recipe page where you’re sure to find recipes you’ll love.