Writing to you all today with my current favourite weeknight recipe. Spring vegetables - artichokes, asparagus, broad beans and peas, are so good right now and I’ve been making this one pan chicken on repeat. Yesterday I made a beautiful spring soup with pancetta, artichokes, asparagus and broad beans - for the next book - and I just can’t get enough of all of the beautiful new season produce.
On the weekend I saw (and bought( the first of new season garlic in the shops. It is so young and tender it barely needs to be peeled. Excited for local garlic to be back around!
Ok, this chicken dish! It is so bright and fresh and can be a dinner party showstopper as well as a throw together Tuesday night dinner. I’ve used chicken marylands, but a whole butterflied chicken or skin on chicken thighs work really well too. You can use fresh or frozen peas, it doesn’t really matter, and you could also swap up the vegetables - broad beans for asparagus or even a large handful of baby spinach stirred through at the end.
I think you’re going to love this one! The chicken is so juicy and the vegetables full of flavour. It’s simple and satisfying and the kind of cooking I always love, especially at this time of year.
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Happy cooking,
Julia x
One tray chicken with peas and asparagus
Serves 4
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