Saturday, 26 April 2014

Fertility & Maternity Recipes

Roast Chicken with Asparagus


  • 8 chicken thighs
  • 300g asparagus (trim the ends)
  • 300g cherry tomatoes
  • 10 cloves garlic (peeled and crushed)
  • 1 lemon  (halved)
  • 1 tablespoon olive oil
  • handful of rosemary sprigs
  • Salt and pepper (seasoning)


  1. Preheat oven at 180C.
  2. Marinate chicken thighs in salt, pepper, rosemary sprigs, lemon zest, chopped garlic and lemon juice an hour before cooking.
  3. Bake chicken thighs in preheated oven for 10-15 minutes.
  4. Remove baking tray from oven, place remaining garlic (without chopping, just crushed) under and around chicken together with asparagus and cherry tomatoes.
  5. Return to oven and bake for another 10 minutes or till chicken is cooked.
  6. Server hot.

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