Rosemary & Lemon Roasted Chicken, New Potatoes and Asparagus…… and simple Stuffed Mushrooms… By Lucy Simmons

By lucy  ,   ,

June 5, 2014

Quick and simple suppers are one of my favourite meals. Today I share 2 recipes... Rosemary & Lemon Roasted Chicken, new potatoes and asparagus and a delicious, couscous stuffed mushroom with pepper, tomato and courgette.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 4 Generous


4 Wild cup mushrooms

125 Grams Cous cous

1/2 Yellow Pepper

1/2 Courgette

2 Tomatoes

1/2 tsp Chilli powder

1/2 tbsp Worcestershire sauce

750 Grams New potatoes

12 Asparagus tips

2 Fresh garlic

2 tbsp Olive oil

1 Lemon

1 Sprig Fresh rosemary and thyme

8 Chicken thighs

Sea salt and freshly milled black pepper


Roast Chicken

Heat oven to 200C/180C fan/gas 6.  Put the chicken, potatoes, garlic cloves, oil and lots of seasoning in a large roasting dish.  Squeeze over all the juice from the lemons, then cut them into slices and add them to the dish.  Toss everything together, cover with foil and roast for about 15 minutes.

Remove the foil and mix through the rosemary, to add more lovely flavour.  Put back into the oven for 30 minutes, then remove again and add the asparagus.  Cook for a final 20 minutes.  Remove from the oven and enjoy your delicious crispy chicken.


Stuffed Mushrooms

Cut the pepper, courgette and tomatoes in roughly 1 cm diced pieces and put in a sauce pan with some oil.  Add the Worcestershire sauce and the chilli powder and leave to cook for 10 minutes.  While that is cooking, make your couscous.

Weight out 125 grams of couscous.  In a jug, measure out 200ml of boiling water, add the couscous and leave it for 5 minutes.

Remove the saucepan from the heat and add the couscous (as much as you like) and stir.

Brush oil over the mushrooms and put into a baking dish.  Stuff the mushrooms with the couscous and cover them with foil.  Cook for 10 minutes, remove from the oven, sprinkle with cheese and put back in the oven for 5 minutes.   A simple and delicious snack.



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