Description
Late spring is a time of great abundance, with tender green veg bursting into life and the warmer weather beginning to ripen fruit bearing plants. Suddenly, we’re less reliant on hardier roots, which makes meals like this possible. Enter a verdant, vegetable-filled, mid-week dinner that’s easy to put together as well as nourishing and tasty. What could be better?
Ingredients
- 2 Chicken Legs
- ½ bunches Asparagus
- 1 bunch Spring Onions
- 100 grams Frozen Peas
- 400 grams New Potatoes
- 1 teaspoon Oregano
- Olive Oil
Preparation
Season your chicken legs with a little salt and begin by browning them in a pan over a medium-high heat. It should take around 8 minutes to get them golden all over.
In a roasting tray throw in the potatoes and drizzle with olive oil. Season with salt, pepper and the oregano. Top the potatoes with the chicken legs – try and ensure the chicken legs aren’t directly touching the bottom of the pan and that the potatoes are acting as a trivet instead.
Put into a preheated oven at 200C/390F.
Whilst the meat and potatoes are doing their thing prep the veg. Begin by snapping off the woody ends of the asparagus. By gently bending the ends of the asparagus (where they’ve been cut from the ground) there will be a point where they naturally give. Just keep bending and let them snap where they want to snap. Simple.
For the spring onions just chop off the ends and remove any tough outer leaves.
After the potatoes and chicken have been cooking for around 40 minutes, throw in the asparagus and spring onions and the peas 10 minutes later – they take much less time to cook. Try not to lay anything on top of the chicken so that the skin remains crispy, instead dipping the asparagus, spring onions and peas in the chicken juices around the potatoes.
Pop back in the oven for a further 10 minutes, or until you can comfortably push a knife through an asparagus spear.
Rest the chicken for a few minutes while you set the table and serve.
