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

1. Preheat oven to 200°C (390°F).
2. In a bowl, whisk together lemon zest + juice, garlic, honey, olive oil, Dijon, thyme, rosemary, salt & pepper.
3. Place chicken in a large baking tray. Pour half the marinade over and rub in.
4. Toss asparagus + cherry tomatoes in the remaining marinade. Arrange around chicken. Lay extra lemon slices on top (optional but cute).
5. Bake 35–45 mins, or until chicken skin is golden and meat is cooked through.
6. Tip: If the veggies cook too fast, take them out at the 30-min mark and keep roasting the chicken until done.
7. 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