Tonight’s dinner is a dish adapted from a recipe found in Sainsbury’s Magazine which I first made last month. It’s a one pan dish which is so up my street and it’s incredibly simple to make. It was the recipe that really started my love affair with the joy that is roasted asparagus!
I originally made the peach relish but left it out tonight. It’s delicious with or without so I’ve included the relish recipe here too.
500g Jersey Royals or other new potatoes
8 chicken thighs
3tbsp olive oil
1tbsp fennel seeds
2 sweetcorn cobs
250g asparagus spears
2 lemons cut into wedges
For the peach relish
4-5 stoned peaches finely chopped
A knob of ginger peeled and finely chopped
1 garlic clove
3tbsp cider vinegar
2tbsp caster sugar
A few shredded basil leaves
Preheat oven to 200°c (fan 180°c) gas 6.
Halve the potatoes and put into roasting tray with the chicken. Add 2tbsp of the oil and the fennel seeds, season and toss. Roast for 50 minutes until the chicken is golden.
Put all ingredients for the relish except the basil in a medium pan and simmer for 20-25 minutes uncovered until everything has softened. Transfer to a bowl to cool.
Slice the sweetcorn off each cob. After 50 minutes, add the sweetcorn, asparagus and lemon wedges to the tray, drizzle with the remaining oil and roast for a further 20 minutes.
Stir the basil into the peach relish and serve with the chicken. Enjoy!