With only a few weeks left of the British Asparagus season, I’m using them where ever possible. This classic flavour combination never fails to deliver and the addition of asparagus and new waxy potatoes makes this the perfect dish for late spring/early summer. Is this one for you?
400g new potatoes - cut into quarters
3 cloves garlic - finely chopped
Juice 1/2 lemon
2 teaspoon olive oil
1 tablespoon capers - drained
8 Chicken thighs
1 lemon - sliced
12-14 asparagus spears - washed and woody ends removed
Preheat the oven to 200 degrees.
Add the potatoes to a large roasting tray, drizzle with oil and season. Roast for 20 minutes. Meanwhile, mix the juice of 1/2 lemon, the capers, garlic and olive oil in a small bowl.
Remove the potatoes from the oven and add the chicken to the pan. Drizzle with the lemon sauce season and back into the oven for 30 minutes. Remove once again and nestle in the asparagus. Place back in the oven for another 10 minutes.