Lemon roasted chicken with asparagus, sweet corn and peach relish 

I do love a throw in a tray one pot dish, perfect for a busy working domestic goddess. I threw in some leftover chorizo sausage cut into chunks, made a perfect addition to the dish.

Serves 4

Ingredients

  • 500g Jersey Royal potatoes or other new potatoes
  • 8 boneless chicken thighs, trimmed of excess fat
  • 3 tbsp. Olive oil
  • 1 tbsp. fennel seeds
  • 2 sweetcorn cobs
  • 250g Asparagus
  • 2 lemons, cut into wedges

For the Peach Relish

  • 4 rip peaches, stoned and finely chopped
  • a small knob of root ginger, peeled and grated.
  • 1 garlic clove, grated
  • 3 tbsp. cider vinegar
  • 3 tbsp. caster sugar
  • a few basil leaves shredded

Method

  • Preheat oven to 200, fan 180, gas mark 6
  • Halve the potatoes and place into a shallow roasting tin with the chicken.  Add 2 tbsp. of the oil and the fennel seeds, season and toss. roast for 50 mins until the chicken is golden.
  • Put all the ingredients for the relish into a pan except the basil leaves, Simmer together for 25 minutes uncovered, stirring now and again.  Once it has softened, take off heat and allow to cool before adding the basil.
  • Slice the sweetcorn off each cob, after 50 minutes add this along with the lemon and asparagus and remaining oil and roast for 20 minutes.
  • Serve the relish with the chicken.

Enjoy.

   

 


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