For this easy and zesty dish, you'll roast sweet Jersey Royal potatoes with British chicken thighs until golden brown. Serve with seasonal asparagus and a simple butter, lemon and thyme sauce.
Prep Time
30 min
Cuisine
French
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
5g thyme
thyme (100%)
320g British chicken thighs, skin on
chicken thigh meat (100%)
120g asparagus spears
Asparagus
330g Jersey Royal potatoes
jersey potatoes
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Add the Jersey Royal potatoes to a baking tray, drizzle with olive oil and season with a pinch of salt
Put the tray in the oven for 10-15 min or until almost cooked through and starting to crisp
2
While the potatoes are cooking, boil a kettle
Peel and finely chop (or grate) the garlic
Strip the thyme leaves and chop them finely, discarding the stems
3
Cut the lemon[s] in half
4
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Pat the chicken thighs dry and season them generously on both sides with salt
Once hot, add the chicken thighs to the pan, skin-side down, and cook for 10 min or until the skin has browned and crisped
Once browned, turn the chicken thighs, skin-side up, and cook them for a further 1-2 min or until browned
5
Once done, add the chicken thighs to the baking tray with the potatoes (reserve the pan and juices for later)
Return the tray to the oven for a further 5-6 min or until everything is cooked through (no pink meat!)
6
Meanwhile, trim the asparagus spears
Add the trimmed asparagus and a pinch of salt to a pot and cover with boiled water
Bring to the boil over a high heat and cook for 3-4 min or until tender
7
Return the reserved chicken pan to a medium-low heat with a very generous knob of butter and drizzle of olive oil
Once hot, add the chopped garlic and thyme and cook for 3-4 min or until softened but not browned
Once softened, add the juice of the lemon and season with a generous pinch of salt – this is your herby lemon butter
8
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