Baked lemon chicken with asparagus
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45
Serves:     people
Notes from Anna

Chicken thighs are a great source of lean protein and B vitamins. This all-in-one, light, fuss-free supper is brimming with seasonal flavours and packed with vitamins, minerals, fibre and protein.

 

INGREDIENTS

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INSTRUCTIONS

  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Scrub the potatoes clean. Rinse the rosemary sprigs. Snap off the woody ends of the asparagus and wash the spears thoroughly.
  3. Rinse the chicken thighs and pat dry with kitchen paper.
  4. Arrange the potatoes, asparagus and the unpeeled garlic cloves in a large oven dish. Squeeze the lemon juice over the vegetables and then add the lemon halves to the dish. Cover with foil and put in the oven.
  5. Season the flour with a little salt and a grinding of black pepper. Put the flour in a large food bag with the chicken thighs and shake to make sure the pieces are evenly coated.
  6. Heat the oil in a frying pan and brown the floured chicken. Remove the chicken from the pan.
  7. Take the potatoes and asparagus out of the oven, remove the foil and add the chicken thighs in one even layer. Scatter with the rosemary sprigs, dot with butter and pour over the wine.
  8. Return the pan to the oven and bake for 30 minutes or until the chicken is cooked through.
  9. Discard the lemon halves and the garlic cloves and serve immediately.

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