Grilled nectarine & burrata salad
Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it's full of texture
Lemon roasted spring chicken with asparagus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 8 chicken pieces(thighs or drumsticks), bone-in, skin-on
- 2 small onionscut into quarters
- 6 garlic clovesunpeeled, bashed
- 1 lemonsliced and pips removed
- 500g asparaguswoody ends trimmed
- 100g fresh or frozen peas
- 1 heaped tbsp dried oregano
- 2 tbsp olive oil
- 100ml chicken stock
- 25g butter
- crusty breadto serve
Nutrition: Per serving
- kcal370
- fat23g
- saturates7g
- carbs9g
- sugars6g
- fibre6ghigh
- protein29g
- salt0.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, 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.
step 2
Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
step 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. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.
