Introduction

This lemon roasted spring chicken with asparagus is a fresh and flavorful dish perfect for welcoming warmer days. Tender chicken pieces roast alongside vibrant asparagus, peas, and aromatic garlic, all brightened by lemon and oregano. It’s a simple one-pan meal that feels both comforting and elegant.

A white rectangular baking dish holds six browned, crispy chicken thighs arranged randomly. Among them are several bright green asparagus spears placed diagonally across the dish. Under and around the chicken thighs are thick slices of caramelized lemon with a warm yellow-brown color, smashed garlic cloves, wedges of soft cooked onion with a light golden tint, and scattered bright green peas. The dish rests on a white marbled surface with some torn pieces of bread nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 chicken pieces (thighs or drumsticks), bone-in, skin-on

2 small onions, cut into quarters

6 garlic cloves, unpeeled, bashed

1 lemon, sliced and pips removed

500g asparagus, woody ends trimmed

100g fresh or frozen peas

1 heaped tbsp dried oregano

2 tbsp olive oil

100ml chicken stock

25g butter

Crusty bread, to serve

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. In a large roasting tin, arrange the chicken pieces, onion quarters, garlic cloves, lemon slices, asparagus, and peas in a single layer.

Step 2: Sprinkle the dried oregano over everything, then drizzle with olive oil and pour in the chicken stock. Stir gently to combine, dot the butter over the chicken pieces, and season well with salt and pepper.

Step 3: Cover the roasting tin tightly with foil and bake in the oven for 30 minutes.

Step 4: Remove the foil and continue baking for another 20-30 minutes, or until the chicken is cooked through, juices run clear, and the vegetables are tender.

Step 5: Turn the grill to high heat. Place the tin under the grill for a few minutes to crisp the chicken skin, watching carefully to avoid burning the asparagus.

Step 6: Serve the chicken and vegetables straight from the tin or arranged on a platter, accompanied by crusty bread to soak up the delicious juices.

Tips & Variations

For extra flavor, marinate the chicken with olive oil, lemon juice, and oregano a few hours before cooking.

If fresh asparagus is unavailable, frozen can be used but add it halfway through cooking to prevent overcooking.

Swap peas for broad beans or green beans for a different vegetable twist.

Use bone-in, skin-on chicken for more flavor and juiciness compared to boneless pieces.

FAQs

Can I use chicken breasts instead of thighs or drumsticks?

Yes, but chicken breasts may dry out faster. Reduce cooking time and keep a close eye to avoid overcooking. Bone-in pieces retain more moisture.

Do I need to peel the garlic cloves?

No, leave the garlic unpeeled as in the recipe. The skins help to mellow the garlic flavor during roasting and make peeling easier after cooking if desired.