Hi, this recipe is from BBC Goodfood's May 2021 magazine page 90, alternatively the recipe can be accessed online. This recipe was really easy to make, it only used one roasting tin and had practically no hands on time at all, the only prep needed was the placing of everything in the tin at the beginning, once it was in the oven you could leave it well alone. During the time it was in the oven, I made the couscous (140g : 175ml stock, for 4) and also a tomato chutney for the week (recipe coming soon). But, even after doing that, I still had time to spare. So, this recipe is great if you are busy and can't afford to spend too much time cooking and yet still want a delicious meal. I enjoyed the flavours as I think the chicken was cooked really nicely and the asparagus was too. I was slightly concerned about it burning, but it was absolutely fine, I think this was because of the stock that it was cooked in. The vegetables in this dish went really nicely with the chicken, but if you prefer another then use that. I reckon it will be fine to use any veg in this due to the stock cooking it first and it will just get slightly charred in the oven afterwards. Enjoy!
Dietary Info:
-No Nuts
-Gluten-Free {Make sure to serve either with a gluten-free bread or other carbohydrate of your choice, see ingredients for suggestions}
-Contains Dairy {Use a dairy-free spread in place of butter, or brush the chicken with a little oil instead}
-Unsuitable for Vegetarians {In place of the chicken, you could use 2 x400g tin chickpeas, lentils or other beans [avoid baked beans, the sauce won't work with this dish], you could fry some tofu/seitan/tempeh and serve it alongside the roasted vegetables or you could roast some nuts like chestnuts or almonds for 15mins {roughly} they burn easily so keep an eye on them as well}
-Unsuitable for Vegans {See above}
Prep: 10mins {more like 20mins}
Serves: 4
Cook: 1hr
Ingredients:
-8 chicken pieces (thighs or drumsticks), bone-in, skin-on {I used drumsticks}
-2 small onions, cut into quarters {Peeled as well}
-6 garlic cloves, unpeeled, bashed
-1 lemon, sliced and pips removed
-500g asparagus, woody ends trimmed {To find a 'woody end' gently bend the asparagus from the top and go further down until you are met with a more resistance. The part of the stem where you can snap it easily and it makes a crack sound, is where the end turns woody. You could save these and add them into soups if you wished.}
-100g fresh or frozen peas {I used frozen}
-1 heaped tbsp dried oregano {I used thyme}
-2 tbsp olive oil
-100ml chicken stock {I used 1/2 a stock cube to make it}
-25g butter
-crusty bread, to serve {Any other carbohydrate would would too e.g. jacket, roast, boiled or fried potato, chips, pasta, bulger wheat, quinoa, rice even chickpeas. I used cous-cous}
Method:
1:Heat the oven to 200℃/180℃ fan/gas 6/ 400℉ . Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, {some of mine were a bit close and on top of one another, but it didn't really matter to be honest. If you really don't have enough room, use two tins} then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
2:Remove the foil and bake for 20-30 {I did 30mins} mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
3:Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. {if the asparagus was on top, you could always dish it up first before quickly putting the chicken back under the grill} Serve straight from the tin, or on a platter, with crusty bread to mop up the juices. {I put mine on plates and added couscous and salad}
While you're here, I have a Pinterest for all my recipes where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/5dUtUcK
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