• 1 bunch of thin green asparagus
• 2 onions
• 2 lemons
• 500 g fresh peas
• 1 chicken, cut into 8 pieces
• 3 tablespoons olive oil
• 2 stems lemongrass
• 1 teaspoon herbes de Provence (mixed dried herbs)
• Fine sea salt

1 baking dish

1 chopping board

Preheat the oven to 160°C.

Cut the asparagus into lengths and the onions and lemons into wedges, without peeling them. Shell the peas.

Arrange the chicken pieces in the dish, brush with olive oil, add the onions, lemongrass, lemons, herbs and season with salt.

Cook in the oven for 45 minutes.

Take the dish out of the oven, take out the chicken pieces, add the asparagus and peas, return the chicken to the dish and bake again for 15 minutes.