Notes
Ingredients
400g new potatoes (Jersey Royals if they're in season), halved
160g Tenderstem broccoli (or asparagus if it's in season)
1/2 bulb garlic
Olive oil, to drizzle
1/2 lemon
Few sprigs rosemary
4 chicken thighs
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Scatter the potatoes, broccoli, garlic cloves, the juice of the lemon half, olive oil and plenty of seasoning in a roasting dish. Cut the squeezed lemon half into chunks and add them to the dish and toss everything together. Cover with foil and roast for 15 minutes.
Remove the foil, mix through the rosemary, add the chicken thighs to the dish and season really well. Roast for a further 30 minutes until the chicken is cooked through and crisp, and the potatoes are tender. Serve, pouring over any roasting pan juices.