*watch the video to see what Simon says about my cooking*
Remember my resolution for 2018? To cook and bake more. And here you go the first dish for the year – Roasted Lemon & Herb Chicken with Asparagus.
This is the original recipe but I have made some changes so that it will be easier to make and also less costly. I also change the name of the dish!
https://saltedmint.com/one-pan-lemon-roast-chicken-and-asparagus
So here you go, my version:
Ingredients
- Thigh meat
- Baby potatoes (wash and slice them)
- 2 tablespoons Herbes de Provence
- 1 tablespoon Honey
- 50ml Olive oil
- Salt and pepper
- 1 lemon, half sliced the next half squeezed into juice.
- Asparagus
Directions
- Pre heat the oven to 180c.
- Combine Olive oil, lemon juice, honey and herbs in a small bowl. (marinade)
- Spread the marinade and leave it to sit where you prepare the potatoes
- Drizzle salt, pepper and oil on the baby potatoes and put them in the oven for 10minutes.
- After 10minutes, add the chicken and sliced lemons and place back into the oven and continue for another 10minutes.
- When this 10minutes is up, add the asparagus (more oil, salt and pepper) and continue to bake for another 10minutes or until the meat is cooked.
- Serve dinner
Well easy isn’t it? Go cook now. Enjoy!!
