Rosemary Roasted Chicken Thighs
Rosemary Roasted Chicken Thighs, New Potatoes, Asparagus & Garlic
Rosemary Roasted Chicken Thighs, New Potatoes, Asparagus & Garlic
- 2 Lbs new potatoes
- 2 large bunches asparagus woody ends discarded
- 1 whole garlic bulb cloves separated
- 1 tbsp olive oil
- 1 lemon halved
- Handful rosemary sprigs
- 8 chicken thighs
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Heat oven to 375º.
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Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish.
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Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish.
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Toss together, cover the dish with foil, and roast for about 15 mins.
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Remove the foil and mix in the rosemary. Season the chicken thighs and arrange evenly in the dish.
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Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through.
