200g new potatoes (I used Jersey Royals), washed and halved
6 asparagus spears, washed and trimmed
2 tbsp olive oil
½ small pack tarragon
3 garlic cloves, peeled and bashed
1 lemon, cut into wedges
6 chicken thighs, skin on
handful mint, leaves only
100g natural yogurt
Heat oven to 200C/180C fan/gas 6. Put the broccoli, new potatoes and asparagus in a roasting tin and toss with 1 tbsp of the olive oil and some seasoning. Add 4 tarragon sprigs, the garlic cloves and 1 /2 the lemon wedges. Sit the chicken thighs on top and rub with the remaining oil, seasoning well.
Roast in the oven for 45-50 mins until the chicken is cooked and the vegetables are tender.
Meanwhile, make the yogurt dressing by finely chopping the remaining tarragon (leaves only) with a few mint leaves, then stir through the yogurt. Season well and add a squeeze of lemon juice.
Bring to the table with the yogurt dressing and remaining lemon wedges, and let people help themselves.