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Main course · British

Chicken, Asparagus and New Potato Traybake

45 min Serves 4 ~606 kcal/serving ~£7.80 (£1.95/serving) Dairy-freeGluten-freeKid-friendly

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Ingredients

  • 8 chicken thighs, bone-in skin-on
  • 500 g new potatoes
  • 200 g asparagus spears, trimmed and cut into thirds
  • 1 tbsp olive oil
  • 1 lemon
  • 1 tsp dried thyme

Nutrition (per serving)

Calories
606 kcal
Protein
46.8 g
Carbohydrate
20.7 g
of which sugars
3.1 g
Fat
36.4 g
of which saturates
9.8 g
Fibre
4.2 g
Salt
0.56 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Halve the new potatoes and toss with the olive oil and dried thyme on a large tray.

  2. 2

    Add the chicken thighs and roast for 25 minutes.

  3. 3

    Add the asparagus to the tray and return to the oven for 15-18 minutes until the chicken is cooked through with no pink remaining, the juices run clear, and the potatoes are tender.

  4. 4

    Squeeze over the lemon juice.

  5. 5

    Rest for 2 minutes.

  6. 6

    Serve straight from the tray.

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