Directions

1. Cut slits into each of the chicken thighs and place in a large bowl.

2. Slice the lemon into thin slices and add to the bowl.

3. Add the garlic, olive oil, salt and pepper. Massage into the chicken.

4. Leave to rest for 30 minutes or place in a food bag and store in the fridge overnight.

5. Lay the chicken thighs in a roasting tray and spread the lemon slices in and around each thigh.

6. Roast uncovered for 30 minutes at 200°C.

7. Add the asparagus on top of the chicken thighs and baste everything with the juices from the thighs. Should your dish need extra fluid, either add the chicken stock or a little water. There should be plenty of flavour in the tray from the chicken :)

8. Return to the oven and roast for a further 15-20 mins until golden.

9. Once cooked place the chicken and asparagus in a serving dish.

10. To make a creamy gravy, transfer the liquid to a small sauce pan over a high heat, bring to boil and add the double cream. Quickly whisk together and serve.

11. For a thicker sauce, mix 1/2 tsp arrowroot powder in a little cold water and add to the sauce, whisking all the time.