This dish is a celebration of one of my current favourite ingredients: the humble spring onion. Spring onions, scallions, green onions, they’re all the same beast and they’re a pretty familiar ingredient. However, we usually see them in a salad, or chopped in/on a stir-fry – they’re rarely given more attention than that. However, already less potent than their fully grown counterparts, spring onions loose any astringency on being roasted and become sweet, whilst still keeping some of their fresh greenness. When paired in a side dish with peas and asparagus tthe flavour is the epitome of spring. Whack in some new potatoes (hello jersey royals) and some spring chicken and the celebration of seasonality is only amplified. —Mil Hare
spring onions (scallions)
asparagus (about 8 medium spears)
In This Recipe
Season your chicken legs with a little salt and begin by browning them in a pan over a medium-high heat. It should take around 8 minutes to get them golden all over.
In a roasting tray throw in the potatoes and drizzle with olive oil. Season with salt, pepper and the oregano. Top the potatoes with the chicken legs – try and ensure the chicken legs aren’t directly touching the bottom of the pan and that the potatoes are acting as a trivet instead.
Put into a preheated oven at 200C.
Whilst the meat and potatoes are doing their thing prep the veg. Begin by snapping off the woody ends of the asparagus. By gently bending the ends of the asparagus (where they’ve been cut from the ground) there will be a point where they naturally give. Just keep bending and let them snap where they want to snap. Simple.
For the spring onions just chop off the ends and remove any tough outer leaves.
After the potatoes and chicken have been cooking for around 40 minutes, throw in the asparagus and spring onions and the peas 10 minutes later – they take much less time to cook. Try not to lay anything on top of the chicken so that the skin remains crispy, instead dipping the asparagus, spring onions and peas in the chicken juices around the potatoes.
Pop back in the oven for a further 10 minutes, or until you can comfortably push a knife through an asparagus spear.
Rest the chicken for a few minutes while you set the table and serve.