In this ‘washing-up-light’ chicken recipe from Chetna Makan, asparagus spears are added in for the last few minutes of cooking time
Ingredients: Serves: 4
Prep Time: 10 minutes Cook Time: 35 minutes
• 1 tbsp olive oil
• 8 chicken thighs, skin on, bone in
• 500g (or 2 bunches) asparagus, woody ends removed
• 284ml buttermilk
• 25g pack chives, chopped
• 1 clove garlic, finely grated
• 150g pack mixed radishes, quartered
Method
Preheat the oven to 200ºC, gas mark 6.
In a large roasting tin, drizzle the oil over the chicken, season, and bake for 30 minutes.
Toss the asparagus through the oil in the tin and bake for another 5 minutes, until the asparagus is tender and the chicken is cooked through, the juices run clear and no pink meat remains.
Meanwhile, in a bowl, mix the buttermilk, chives and garlic together; season. Scatter the radishes over the chicken and drizzle over the buttermilk sauce. This is delicious with crusty bread for mopping up the juices, if liked.
Cook’s Tip
This recipe also works very well with salmon fillets; just reduce the initial cooking time to 15 minutes.
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