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Home Mediterranean Crispy Eggs And Bacon

Thyme Roast Chicken Thighs With Pancetta, Lemon And Asparagus Recipe

Ingredients

How to make it

  • Preheat Oven or BBQ to 400f/200c/180c fan/Gas 6
  • Season the chicken with salt and pepper and rub butter evenly all over;
  • Lightly oil a large oven or BBQ roasting dish with the oil, heat and add chicken for a few minutes to brown a bit;
  • Remove and set aside;
  • Add the potatoes, asparagus, garlic and coat in the oil;
  • Season and squeeze all the juice from the lemon into pan, coating everything;
  • Cut the lemon halves into chunks and add them to the mixture;
  • Cover the dish with foil and roast for some 12 to 15 minutes or so;
  • Remove the foil and add the thyme and peppers, mixing everything together well;
  • Add the chicken, making sure it’s arranged evenly throughout the dish;
  • Roast for a further 20 to 30 minutes or so or until the chicken is cooked through with juices running clear;
  • Serve

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The Cook

DonSpain Marbella, Spain

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