March always feels like a turning point in my kitchen. The heavy casseroles and slow-cooked stews of winter begin to make way for lighter, brighter flavours. The days are stretching, the first daffodils are out, and I find myself craving food that feels fresh and hopeful.

One of my favourite early spring dishes is a simple Lemon & Herb Chicken with Spring Vegetables.

It’s comforting enough for a chilly evening, but fresh enough to remind you that warmer days are on their way. It’s also the sort of meal that looks far more impressive than the effort involved — always a bonus when you’re cooking for family or friends.

I start with good-quality chicken thighs, skin on, as they stay wonderfully tender. Season them well with salt, pepper and a little olive oil, then place in a roasting dish. Around them I scatter sliced red onions, a few crushed garlic cloves and wedges of lemon. The lemon softens as it roasts, becoming sweet and fragrant rather than sharp.

After about twenty minutes in a hot oven, I add handfuls of new potatoes (parboiled for ten minutes beforehand) along with trimmed asparagus and a generous sprinkle of fresh thyme and parsley. Everything roasts together until the chicken skin is golden and crisp, the potatoes are lightly caramelised, and the vegetables are just tender.

Before serving, I squeeze over a little extra fresh lemon juice and drizzle the tray juices across the top. Those juices, infused with garlic, herbs and roasted lemon — are the real magic of the dish. A simple green salad on the side is all it needs.

What I love about cooking in March is that sense of balance. We’re not quite in salad season, but we can begin to lighten things up. Fresh herbs start to reappear, and even a squeeze of citrus can completely transform a meal.

Cooking from scratch at this time of year feels especially rewarding. After months of comfort food, it’s lovely to bring brightness back to the table. And as always, the best ingredient is sharing it with the people you love.

Here’s to fresh starts, lighter evenings and a kitchen filled with the scent of spring.

With love from my kitchen to yours, Margaret