Spring chicken

For this issue’s cover, Senior Food Writer Jessica Ransom shares a delicious, one-pot roast chicken dish that makes the best of seasonal asparagus and herbs

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HOW TO COOK OUR COVER RECIPE

Crème fraîche chicken bake

Wholesome comfort food is the order of the day with this creamy chicken dish featuring baby leeks, asparagus and hasselback potatoes

Serves 4 • Ready in 1hr

2tbsp olive oil

2tbsp wholegrain mustard

350g new potatoes, cut into hasselbacks (see Top Tips)

4 skin-on chicken breasts

175g baby leeks, trimmed and cut into thirds

50ml chicken stock

200g crème fraîche

400g asparagus tips

2tbsp fresh chopped parsley

1 Preheat oven to 200C/Gas 6. Heat 1tbsp oil and the wholegrain mustard in an ovenproof dish. Once hot, add the potatoes and toss to coat, then pop into the oven to cook for 20 mins.