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Grilled nectarine & burrata salad on a plate
Grilled nectarine & burrata salad
A star rating of 4.9 out of 5.24 ratings

Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it's full of texture

Whole baked fish with watercress and chilli salsa served on a plate
Whole baked fish with watercress & chilli salsa
A star rating of 4 out of 5.1 rating

Celebrate spring with a fabulous whole baked fish on a bed of new potatoes and cherry tomatoes. It comes alive with a punchy watercress and chilli salsa

  • 8 chicken pieces
    (thighs or drumsticks), bone-in, skin-on
  • 2 small onions
    cut into quarters
  • 6 garlic cloves
    unpeeled, bashed
  • 1 lemon
    sliced and pips removed
  • 500g asparagus
    woody ends trimmed
  • 100g fresh or frozen peas
  • 1 heaped tbsp dried oregano
  • 2 tbsp olive oil
  • 100ml chicken stock
  • 25g butter
  • crusty bread
    to serve

Nutrition: Per serving

  • kcal370
  • fat23g
  • saturates7g
  • carbs9g
  • sugars6g
  • fibre6g
    high
  • protein29g
  • salt0.5g

Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.

  • step 2

    Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.

  • step 3

    Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.

Recipe from Good Food magazine, May 2021

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Comments, questions and tips (11)

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Overall rating

A star rating of 4 out of 5.19 ratings

steviep147

The onions need to be separated into individual leaves else they will not cook. The whole recipe has not been properly timed. I gave it the 30/30 and although the chicken was ok the onion and garlic were still hard. Not a pleasant result. I gave it another 30 mins but still not satisfactory. The…

steviep147

I didn’t actually give this 4* it’s more 2*

lucyej

This was very tasty but I put the asparagus, peas and some tenderstem broccoli in for only 15 mins. Put a mix of breasts and thighs in and both were nice and moist.

rebecca_ellis

Very tasty! Would perhaps add some potatoes too, to bulk it out a little. Will be making this again for sure!

Loca-gatta

A lovely spring lunch. Add the asparagus and peas in the last 5-10 minutes of cooking and works with any sort of chicken- I used a mix of drumsticks and boneless thigh and breast. I did the potatoes separately as I thought they’d be too soggy and wanted the crunch of roasties.

zx2dpy52qn2YY3gOma

I’ve made this dish several times and it’s delicious and very healthy…we love it 💙

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