Rosemary roast chicken thighs, asparagus & new potatoes
A weeknight treat to celebrate the new season’s bounty.
Wine Suggestion: We had a glass of the Domaine St Denis Macon-Lugny, a superb chardonnay from the Mâconnais in Burgundy and from the only grower-winemaker in this village (the rest goes to the co-op). Excellent flavours and a nutty depth marry well with the fresh, new season flavours and roasted chicken; a good choice.
Rosemary Roast Chicken Thighs with Asparagus & New Potatoes – serves 4
- 750g small new potatoes, halved
- 2 large bunches of asparagus, discard the woody ends
- 1 whole bulb of garlic, cloves separated
- 1 tbsp olive oil
- 1 lemon, halved
- small handful of rosemary sprigs
- 8 chicken thighs
Heat the oven to 200C/180C fan/gas 6.
Put the potatoes, asparagus, garlic cloves and olive oil into a large roasting tray and season well. Squeeze over the juice from the lemon halves, then cut into chunks and add to the tray. Toss together well, cover with foil and roast for about 15 minutes.
Remove the foil and stir through the rosemary.
Season the chicken thighs and arrange in the dish in a single layer.
Now roast for 30-50 minutes or until the potatoes are tender and the chicken is crisp and cooked through (this will depend on the size of your potatoes and chicken thighs).
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
Yummy!