Chicken, anchovy and jersey royal salad recipe | delicious. magazine

Ingredients

• 4 British skin-on free-range chicken thighs
• 2 tbsp olive oil
• 2 slices lemon
• ½ red onion, thinly sliced
• 1 tsp fresh thyme leaves
• Large pinch chilli flakes
• 750g jersey royal potatoes, scrubbed, cut into bite-size chunks
• 12 asparagus spears, trimmed and cut into 3cm pieces
• 12 anchovy fillets in oil, roughly chopped
• Small bunch fresh chives, chopped
• Small bunch fresh dill, chopped
• For the dressing
• 2 tbsp extra-virgin olive oil
• 1 tbsp cider vinegar
• ½ tsp sugar
• 1 tsp dijon mustard