Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Chicken and potatoes
- 8 chicken thighs, bone-in, skin-on (about 1.2 kg)
- 600 g baby potatoes, halved
- 4 cloves garlic, thinly sliced
- 2 lemons, 1 zested, both halved
- 60 ml olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
Asparagus finish
- 300 g asparagus spears, trimmed
- 15 ml olive oil
- ¼ tsp salt
- pinch of black pepper
- fresh thyme sprigs for garnish (optional)
Method
Prepare and roast
Preheat the oven to 200°C fan-forced.
Pat the chicken thighs dry with paper towel. In a large mixing bowl, combine the chicken, halved baby potatoes, sliced garlic, lemon zest, 60 ml olive oil, salt, pepper, and oregano. Toss well so everything is evenly coated.
Spread the mixture in a single layer on a large roasting tray, skin-side up. Tuck the lemon halves between the potatoes.
Roast for 30–32 minutes, or until the chicken is deeply golden and cooked through (internal temperature 75°C). The potatoes should be nearly tender and beginning to colour.
Add asparagus and finish
Remove the tray from the oven. Toss the asparagus with 15 ml olive oil, salt, and pepper, then scatter across the tray around the chicken and potatoes.
Return to the oven and roast for 8–10 minutes, until the asparagus is just tender and lightly coloured.
Rest for 2–3 minutes. Spoon the pan juices over the chicken and vegetables. Scatter with fresh thyme if using, and serve hot from the tray.
