May is the perfect time to enjoy fresh British asparagus and new potatoes, and this simple, flavour-packed chicken dish makes the most of both. It’s a comforting yet light main meal – ideal for a relaxed weekend dinner or an easy midweek treat.
Ingredients
· 2–3 chicken breasts or thighs
· 200g asparagus, trimmed
· 100g frozen peas
· 400g new potatoes, halved
· 1 onion, cut into wedges
· 2 cloves garlic, crushed
· 2 lemons, one cut into slices
· 2 tbsp olive oil
· 1 tsp dried or fresh thyme
· Salt and black pepper
Method
1. Preheat your oven to 200°C (180°C fan). Place the new potatoes in a pan of salted water, bring to the boil, and simmer for around 10 minutes until just tender. Drain and set aside.
2. In a roasting tray, combine the chicken, potatoes, onion, garlic, slices of one lemon and the zest of the other, thyme, and olive oil. Season well and toss everything together so it’s evenly coated. Roast for 20 minutes.
3. Remove the tray from the oven, add the asparagus and frozen peas, and drizzle over the lemon juice from the remaining lemon. Return to the oven for a further 10-15 minutes, until the chicken is cooked through and the asparagus is tender.
Serving Tip
Serve straight from the tray with an extra squeeze of lemon and a sprinkle of fresh herbs if you have them. It’s a simple, seasonal dish that celebrates the best of late spring produce with minimal effort and maximum flavour.