• 2 TBS butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp sweet paprika
• 1/2 pound new potatoes, unpeeled and quartered into wedges
• 4 boneless, skinless chicken thighs
• 1/2 pound asparagus, washed trimmed and cut into pieces
• 4 tsp honey
• 1/2 lemon, thinly sliced (Plus additional wedges for squeezing, optional)
• a few sprigs of fresh thyme

Butter (2 TBS) Butter is used in two stages. One, it coats and flavors the potatoes and two, it helps to season the chicken. It adds a special richness and helps everything to brown nicely.

Salt & Black Pepper (½ tsp + ¼ tsp) This is divided between both the potatoes and the chicken, giving flavor to both.

Garlic Powder (¼ tsp) Fresh garlic can burn at high temperatures. Using garlic powder allows you to add flavour without that risk.

Sweet Paprika (¼ tsp) Paprika adds warm color and a soft, gentle sweetness, that is in no way overpowering.

New Potatoes (½ pound, unpeeled, quartered) New potatoes have a thin skin which crisps beautifully. Keeping them unpeeled adds a lovely texture to the dish and nice flavor. They take slightly longer than chicken to cook, so adding them early ensures a golden and tender finish with crisp edges.

Boneless, Skinless Chicken Thighs (4) I recommend using thighs as they tend to stay juicier and are more apt to stay tender during roasting. I open them up to help them cook evenly and help them to absorb all the flavors well.

Asparagus (½ pound, trimmed and cut) Added in the last five minutes so it cooks quickly and stays bright, crisp‑tender, and vibrant.

Honey (4 tsp) Brushed over each chicken thigh to create a glossy, lightly caramelized finish. It balances the lemon’s acidity and pairs beautifully with thyme. Lemon and thyme are beautiful partners.

Lemon (½, thinly sliced) This adds a lovely bright flavour to the chicken. Placed on top it tends to melt down into the meat giving it even more flavor. I recommend serving extra wedges with the chicken when you serve your meal.

Fresh Thyme (a few sprigs) I love fresh herbs and the earthy flavor they bring to any dish. You can of course use dry thyme if you don't have fresh, but if you have it, I always recommend using fresh.

1. Preheat the oven to 425*F/ 220*C/gas mark 7. Line a baking tray with sides with aluminum foil and spray the foil lightly with low fat cooking spray. (You could also use a sheet of baking parchment.)
2. Melt 1 TBS of the butter in a bowl in the microwave. (This will take anywhere between 15 to 25 seconds. Don't burn the butter. Use a bowl large enough to hold your potatoes.)
3. Add your potatoes to the melted butter along with the 1/4 tsp each of the salt & pepper, the garlic powder and paprika. Coat them in the mixture. (I just give them a stir around with my hand, making sure to get it everywhere.)
4. Spread out on the baking sheet, skin sides down, in a single layer. Roast in the preheated oven for 15 to 20 minutes. (This ensures a nice and crispy potato.)
5. Melt the remaining butter in the same bowl in the microwave. (Less washing up. Again, it will only take between 15 to 25 seconds.)
6. Add the chicken pieces, along with the remaining salt and pepper. (Give them a good stir to coat in the butter.)
7. Lay them out amongst the potatoes, opening up the chicken. (I like to make sure my chicken is well trimmed of any fat.)
8. Spread 1 tsp of honey over each piece of chicken. Top each with a sprig of thyme. Top with a lemon slice. Scatter any remaining thyme over the vegetables. (You can just drizzle the honey on with a spoon and spread it out with the back of the spoon.)
9. Roast for a further 20 to 25 minutes, adding the asparagus cuts for the last five minutes or so, until the chicken juices run clear when pierced with a fork in the thickest part, and the asparagus is cooked. (You can add the asparagus sooner if you wish. I like mine to be crispy tender.)
10. Divide the chicken and vegetables between two heated dinner plates and serve with a wedge of lemon for squeezing, if desired.

• Choose the right pan size A half‑sheet pan (about 13x18 inches) gives ingredients room to spread out so they roast instead of steam. Do not crowd your pan. Crowding causes the dish to steam rather than roast.

• Line your pan for easy cleanup I like to line my pans for easier clean up. You can use either parchment or foil. If you have any type of sticky marinade, this is a life savor. No fuss. No muss. Easy cleanup.

• Use high heat for great colour Roasting at a higher temperature will give you a much nicer color, additional crispness to vegetables or meats where this is wanted.

• Start with ingredients that take longest Time everything and place onto the baking sheet by placing the ingredients which will take the longest to cook on first and quicker cooking ingredients later on in the cooking process. This way everything will finish cooking at the same time.

• Don’t skip the oil or butter You may be tempted to leave out any oil or butter, but don't. Even a light coating can help your ingredients to crisp up and will help to prevent sticking. If you have added seasonings, it also helps to carry the flavor all over.

• Season in layers Season the vegetables, season the meat, and finish with a sprinkle of salt and pepper before serving. Layered seasoning = deeper flavour. Don't be tempted to flavor everything all together at once.

• Use fresh herbs wisely Hardy herbs like thyme or rosemary can roast right on the pan. Delicate herbs like parsley or basil should be added after cooking for brightness.

• Add a finishing touch A squeeze of lemon, a drizzle of balsamic, or a scattering of fresh herbs can transform a simple sheet‑pan supper into something special. I am a fan of Balsamic vinegars. They are real flavor boosters when used in the right proportions.

• Let the pan rest for a few minutes Resting helps juices settle and makes serving easier — especially with chicken or pork.

• Experiment with combinations Sheet‑pan cooking is wonderfully flexible. Mix and match proteins, vegetables, and seasonings to create endless variations.

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.  

• 1/4 pound (4 ounces/115g) dry spaghetti noodles
• 1/4 cup (50g) of finely grated parmesan cheese
• 2 tsp butter
• the juice of 1/2 lemon
• 1 fat clove of garlic, peeled and degermed and bashed
• 1 tsp finely grated lemon zest
• a small handful of fresh basil leaves, chiffonade
• 1 (15 ounce/425g) tin of chopped Italian Tomatoes, drained
• fine sea salt and freshly ground black pepper to taste

Spaghetti (4 ounces/115g dry) A simple, everyday pasta works perfectly here. You mention that a supermarket’s best brand is just as good as any Italian brand — no need to splurge unless you’re after a special shape like bucatini. Four ounces is just right for two people.

Parmigiano Reggiano (1/4 cup/50g finely grated) One of the most important elements of the dish . Its salty, nutty richness melts into the warm pasta, creating a silky, comforting sauce. You always keep good Parmigiano in your fridge, and it truly makes a difference.

Butter (2 tsp) This is the base of your “comfort sauce.” You melt it with a bashed garlic clove to infuse it with flavour . The butter adds richness and helps the cheese cling beautifully to the pasta.

Garlic (1 fat clove, peeled, degermed, bashed) Used to gently perfume the butter rather than overpower the dish. Bashing the clove releases its oils, giving a soft, mellow garlic flavour that complements the tomatoes and basil perfectly.

Lemon (juice of ½ + 1 tsp zest) The zest and juice brighten the whole dish, adding freshness and lifting the tomato flavour. I stir them into the warm garlic butter to create a simple, vibrant sauce base.

Fresh Basil (small handful, chiffonade) The only herb here, and a beautiful one. I slice it chiffonade-style — rolled like a cigar and cut thinly — for delicate ribbons that melt into the pasta . It adds fragrance, colour, and a fresh Italian note.

Italian Chopped Tomatoes (1 tin, 15 oz/425g, drained) These are the heart of the dish. I am quite passionate about good-quality Italian tomatoes. They are heavenly and they’re the best when tomatoes are the main ingredient . Draining them keeps the sauce fresh and bright, and pouring the hot pasta over them gently warms them without cooking them down.

Sea Salt & Freshly Ground Black Pepper Added at the end to bring all the flavours together. A simple seasoning, but essential.

1. Place your butter into a microwaveable dish along with the garlic clove. Nuke in the microwave for about 30 seconds, until the butter is melted and you can smell the garlic. (I do this on high. Pay attention, you do not want the butter or the garlic to burn.)
2. Stir in the lemon zest and juice, and set aside.
3. Bring a large pot of lightly salted water to the boil. Add the spaghetti and cook according to your package directions for al dente. (This can range from anywhere between 8 to 10 minutes according to the brand.)
4. Drain your tomatoes, leaving them in the strainer. (I just leave the strainer in the sink with the tomatoes in it.)
5. Once the pasta is done, pour it over the drained tomatoes in the strainer and drain well. (This helps to heat up the tinned tomatoes.)
6. Return the spaghetti and tomatoes to the saucepan. Tip in the garlic butter, the cheese and the basil leaves. (To chiffonade, roll the leaves into a tight cylinder and then slice them crosswise into thin strips.)
7. Toss together to coat the spaghetti. Season to taste with sea salt and freshly ground black pepper.
8. Divide into two pasta bowls and serve. I like to pass more parmesan cheese at the table. (You can never have too much parmesan!)

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.