Recipe: Lizzie’s Lemon & Thyme Roast Chicken Thighs with Tenderstem Broccoli, Asparagus and New Potatoes

A light and easy weekday recipe which will leave you time to read the paper or walk the dog! We had this the day after Easter and it was a big hit with all the family. The Cornish Sea salt blend and chicken thighs (from The Ark Deli) used are available from our farmshop at Borough Market. This recipe will serve 4 people.

4 chicken thighs, preferably skin on
300g Tenderstem Broccoli
300g Asparagus
300g New Potatoes
1 garlic bulb
Cornish Sea Salt Lemon and Thyme blend
1 Lemon
2 tbs oil
Black pepper

Baking tray

Preheat your oven to 200C/180C fan/gas 6

Wash the broccoli, asparagus and new potatoes. Remove the ends from the asparagus and cut the potatoes in half. Peel the garlic and separate the cloves.

Move the potatoes, garlic and vegetables to a large baking tray and toss together with some of the oil, two teaspoons of the Cornish Sea Salt Lemon and Thyme blend and some lemon juice. Cover with foil and roast for 15 minutes.

Season the chicken thighs with the Cornish Sea Salt Lemon and Thyme blend and black pepper. Drizzle with a bit of the oil. Remove the foil from the tray and put the chicken thighs on top. Roast for another 25 minutes. The chicken should be crisp and cooked through and the vegetables tender.

Serve on the middle of the table to share. You can add a simple green leaf and tomato salad on the side for extra vitamins.