Why it’s a winner: Bright, zesty flavours, minimal prep, cooks in one tray, and looks like you’ve put in major effort, perfect for gatherings, BBQ mains or Sunday lunches.
🛒 Ingredients (serves 4–6)
1.2 –1.5kg chicken thighs (bone-in, skin-on gives more flavour, but boneless also works!)
2 bunches asparagus, trimmed
2 cups cherry tomatoes
1 large lemon (zested + juiced)
4 garlic cloves, minced
2 tbsp honey
3 tbsp olive oil
2 tsp Dijon mustard
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
Salt + cracked pepper
Optional garnish: extra lemon slices, fresh parsley
👩🏽🍳 Instructions
- Preheat oven to 200°C (390°F).
- In a bowl, whisk together lemon zest + juice, garlic, honey, olive oil, Dijon, thyme, rosemary, salt & pepper.
- Place chicken in a large baking tray. Pour half the marinade over and rub in.
- Toss asparagus + cherry tomatoes in the remaining marinade. Arrange around chicken. Lay extra lemon slices on top (optional but cute).
- Bake 35–45 mins, or until chicken skin is golden and meat is cooked through.
- Tip: If the veggies cook too fast, take them out at the 30-min mark and keep roasting the chicken until done.
- Garnish with parsley + extra lemon, serve straight from the tray with crusty bread or roasted potatoes.
💡 Serving Vibes
- Pair with a chilled rosé or sparkling lemonadeServe on a wooden board or in the tray for that “rustic foodie” look
- Goes beautifully with a side salad or rice pilaf
