Late spring is a time of great abundance, with tender greens coming to life and warmer weather beginning to ripen fruit-bearing plants. As a result, we are less dependent on the hardier roots, which makes meals like this possible. Step into a leafy, veggie-filled, easy-to-prepare, nutritious, and flavorful midweek dinner. What could be better?
- 2 Chicken thighs
- ½ bunches asparagus
- 1 bunch spring onions
- 100 grams Frozen peas
- 400 grams new potatoes
- 1 teaspoon Oregano
- Olive oil
Season your chicken thighs with a little salt and start by browning them in a skillet over medium-high heat. It should take about 8 minutes for them to brown all over.
In a baking dish, place the potatoes and drizzle with olive oil. Season with salt, pepper and oregano. Top the potatoes with the chicken thighs – try to make sure the chicken thighs don’t directly touch the bottom of the pan and the potatoes act more like a trivet.
Place in a preheated oven at 200C/390F.
While the meat and potatoes are doing their job, prepare the vegetables. Start by breaking off the woody ends of the asparagus. By gently bending the ends of the asparagus (where they were cut from the ground) there will be a point where they give way naturally. Just keep bending over and let them break where they want to break. Simple.
For spring onions, simply cut off the ends and remove the tough outer leaves.
After the potatoes and chicken have cooked for about 40 minutes, add the asparagus and spring onions and peas 10 minutes later – they take much less time to cook. Try not to put anything on the chicken to keep the skin crispy. Instead, dip the asparagus, spring onions and peas in the chicken jus around the potatoes.
Return to the oven for an additional 10 minutes or until you can comfortably push a knife into a tip of the asparagus.
Let the chicken sit for a few minutes while you set the table and serve.