River Cottage

To create your rub, simply chop your herbs, zest your lemon and add these to a small bowl with a good glug of olive oil, generous seasoning and the juice of half the lemon. Combine & rub into your hindquarters to marinate for 1 hr in the fridge.

Preheat your oven to 180C/350F and drizzle a little oil into your roasting tray before adding your flavour-infused hindquarters. �Bake for 40-45 mins until you see the flesh begin to come away from the bone at the leg and you have a lovely golden glow through the skin.

In the mean time, get a pot of water on the boil and add your potatoes when there’s 20mins left on your timer until the chicken is ready. �Time for your obligatory glass of wine - try a sauvignon blanc. �Boil these for 5-10 mins then add your asparagus to the pot (dependent on how thick your spears are, cooking should be 5-10mins). �Drain potatoes and asparagus, keeping the asparagus to one side, and return your spuds to the pot where you’ll then add a knob of butter, � tsp of finely minced garlic (from a jar is A-OK), seasoning and four good handfuls of baby spinach. �Pop on the lid and give the pot a good shake then leave to one side while you serve up.

Plate up with the steamed potatoes & wilted spinach down first, then rest your hindquarter on top, with the asparagus resting to one side. �Be sure to lap up all of those delicious pan juices from the chicken and spoon over your chicken.

| SIMPLE | DELICIOUS | NO-FUSS |�

Try it and let me know what you think! �

Daisy x

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