Roast Chicken Thighs with Asparagus and Garlic

Roast Chicken Thighs with Asparagus and Garlic

8 chicken thighs, boned, skin on

750g Jersey Royals, cut into bit sized pieces

1 large whole garlic bulb, cloves separated

1 tbsp. garlic olive oil

1 lemon

small handful fresh rosemary sprigs

300g large asparagus, woody ends removed

2 med leeks trimmed, green end removed

Heat oven to 180C. Par boil potatoes for about 5 mins, drain and set aside. Half the lemon and squeeze out the juice, cut the lemon halves into chunks. Cut the leeks into about 1 inch lengths. In a large bowl add all the ingredients except the aspara-gus and rosemary. Mix well to cover with the oil and lemon, transfer to a large baking tin or casserole dish. Arrange the chicken on the top of the veg. Roast for about 30 mins, stir now and again. Re-move dish from the oven stir in the asparagus and rosemary to coat with the juices. Cook for about 15 mins more until the potatoes are tender. Serve with buttered green beans and broccoli or veg of your choice.