It's Throwback Thursday again and today we have a recipe from our April 2011 issue.

As part of this weekly series, we’re going to be sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.

This week's recipe comes from Hugo Arnold, cookbook author, food journalist and hospitality consultant. Hugo contributed to the magazine for the entirety of its run, with his Midweek Meals and Easy Entertaining features firm favourites of our readers.

Today's recipe comes from Hugo's '3 Ways With...' series, where he would pick a different ingredient for every issue and showcase it in three different dishes. For this issue, Hugo showcased new potatoes in three different ways: this dish, spiced new potatoes with coriander and peas, and potato salad with green beans and lentils.

Get the recipe for Hugo's spiced new potatoes below.

Chicken, New Potatoes and Asparagus

  • 8 chicken legs
  • 4 tablespoons olive oil
  • Salt and pepper
  • 12 new potatoes, halved
  • Bunch asparagus, trimmed (if they are thick you may wish to halve them lengthways)
  • 8 cherry tomatoes
  • Few sprigs thyme

Method: 

  1. Preheat the oven to 200ºC/gas mark 6. Toss the chicken in the olive oil in a roasting tin, season with salt and pepper and place in the oven.
  2. Place the potatoes in salted water, bring to the boil, simmer for two minutes, drain and refresh under cold water.
  3. Add the potatoes, asparagus, cherry tomatoes and thyme to the chicken. Toss well so all the ingredients are coated in oil, season with salt and pepper and return to the oven. Reduce the heat to 180ºC/gas mark 4 and bake for 30 minutes or until everything is cooked and nicely browned.

Ways to change

  • Toss with one tablespoon of finely chopped parsley at the end.
  • Replace the cherry tomatoes with a red pepper, roughly chopped.
  • Serve with a teaspoon of lightly toasted cumin seeds.

We’ll continue our Throwback Thursday series next week, so keep an eye on our website.

Read more: Mango and passion fruit éclairs

Read more: Apple Pudding with Toffee Sauce