4 whole free-range chickens (halved into breast and boneless thigh pieces)
Salt and pepper, to taste
4 cups of green asparagus, peeled with ends removed
¾ cup cooking oil
A few knobs of butter
FOR THE TEA BAG INFUSION (INDIVIDUAL QUANTITY – MAKE FOUR OF THESE)
8 fresh thyme sprigs
The peel of 2 lemons
1 tbsp dried lavender flowers
1 coffee filter
1 Preheat the oven to 190C, with fan on high.
2 Season the chicken breasts with salt and pepper.
3 Heat a medium sized frying pan and add about 3 tbsp of oil.
4 Sauté the chicken until the skin turns crispy and golden brown.
5 Repeat for the other
6 Create a tea bag infusion by placing all the ingredients in a coffee filter.
7 Wrap the filter to make an envelope and place at the bottom of the roasting tin.
8 Repeat the process four times, until you have a layer of tea bag infusions.
9 Place the chicken breasts on top of the tea bags.
10 Allow the chicken to roast for an hour, basting intermittently, until cooked through.
11 Bring a large pan of water to the boil, adding a generous amount of salt and the butter.
12 Place the asparagus in the boiling water.
13 Cook for 2 minutes or until bright green.
14 Run the asparagus under cold water to stop them from cooking any further.
15 Arrange the asparagus on a plate and place the chicken breast on top.
16 Serve with stuffing, potatoes and any other vegetable of