There’s something about early spring that calls for simple food done well. The days stretch a little longer, the air softens, and suddenly the idea of standing over a stove feels less appealing than letting the oven do the work while you’re outside soaking it all in.
A proper one-tray wonder - golden chicken, fresh greens, and those first new potatoes of the season, this recipe brings together everything we love about spring cooking: light, hearty, and effortlessly satisfying.
Ingredients (Serves 4)
- 500g new potatoes, scrubbed and halved
- 4 chicken thighs (bone-in, skin-on for best flavour)
- 1 bunch of spring onions
- 1 head of broccoli
- 1 small cauliflower
- ½ bunch fresh dill (or mix with parsley)
- 1 lemon
- Olive oil
- Sea salt & black pepper
- 100g Greek yoghurt (optional, for serving)
Method
1. Preheat your oven to 200°C (180°C fan).
2. Start by adding the potatoes and chicken thighs to a large roasting tray. Drizzle with olive oil, season well, and toss everything together before arranging the chicken skin-side up.
3. Roast for 30 minutes, giving everything time to start crisping up.
4. While that’s going, prep the veg. Trim and chop the spring onions, break the broccoli and cauliflower into florets, and slice half the lemon.
5. Remove the tray from the oven, add the vegetables and lemon, and give it all a good mix, keeping the chicken skin facing up so it stays crisp.
6. Return to the oven for another 20 minutes, until the chicken is cooked through and golden, and the vegetables are tender.
7. Meanwhile, finely chop your herbs and stir through the yoghurt with a squeeze of lemon juice if you fancy something cool and fresh on the side.
Serving & Tips
- Bring the tray straight to the table
- Scatter over the herbs, spoon over the yoghurt, and serve with some crusty bread if you’ve got it. That’s dinner sorted.
- Perfect for adapting: Swap in asparagus, add a handful of peas, or throw in a few garlic cloves for extra depth.
Recipe: Jamie Oliver