Oven-roasted chicken and avocado with asparagus

Ingredients

3 tbsp olive oil
2 red onions, finely sliced
4 x 200g boneless chicken breasts, skin on
1⁄4 tsp paprika
pinch chilli flakes
1 bunch spring onions, trimmed
1 x 250g asparagus, trimmed and cut in half on the diagonal
2 ripe and ready avocados
1 lemon, quartered, pips removed
1 tbsp balsamic vinegar

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Step by step

Preheat the oven to 200°C, fan 180°C, gas 4. Put 1 tablespoon oil and the onions in a large roasting tray; season. Roast for 10 minutes.
Meanwhile, heat 1 tablespoon oil in a frying pan. Fry the chicken, skin-side down, on a medium/high heat for 4-5 minutes until the skin is golden and crisp. Turn and fry for a further 1-2 minutes. Remove from the heat, season with salt, pepper, paprika and chilli flakes.
Add the spring onions and asparagus to the red onions; mix. Put the chicken on top of the veg, skin-side up. Scrape any pan juices over the chicken and veg.

source:https://www.sainsburysmagazine.co.uk/recipes/mains/oven-roasted-chicken-and-avocado-with-asparagus?