1 baking dish
1 chopping board
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.
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.
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