One pot rosemary roasted chicken and summer vegetables.
I am a great fan of one pot meals, because they tend to be quite simple and save time not just in preparation but also more importantly in the clearing up. And the less time spent clearing up dishes in the evening the better as far as I am concerned.
So here is the recipe.
Take 4 chicken fillets or boneless thigh fillets and roll them in 1 tbsp of finely chopped rosemary and the zest of one grated lemon along with some salt and pepper.
Place in a baking dish with some small new potatoes. No need to scrub or peel – just give them a good rinse. Add the remains of the lemon cut into quarters and roast in a preheated oven at 200 C or gas mark 6 for 20 minutes.
Add 150g of cherry tomatoes and 230g of trimmed asparagus.
Coat all the ingredients in the cooking juices, leaving the chicken skin-side up.
Return to the oven for a further ten minutes or until the chicken is golden in colour and there is no pink meat and the juices run clear.
Leave to rest for five minutes and then squeeze over the lemon wedges and serve with the pan juices spooned over.
This makes an absolutely delicious one pot supper.
Adapted from Waitrose’s midweek menus.