Spring roast chicken
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 8 chicken thighson the bone, skin on
- 2 tbsp olive oil
- 1 lemonzested and cut into wedges
- 4 shallotsthickly sliced
- 4 rosemarysprigs
- small pack tarragon
- 450g asparagusspears, trimmed
- 2 courgettesthickly sliced on the diagonal
- 250g peas(preferably fresh, not frozen)
- 100g fetacrumbled
Nutrition: per serving
- kcal639
- fat40g
- saturates12g
- carbs12g
- sugars6g
- fibre8g
- protein55g
- salt1.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the chicken thighs in a large shallow roasting tin, season and toss with the olive oil, lemon zest and wedges, shallots, rosemary and tarragon. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins until the skin is crisp and golden.
step 2
Meanwhile, bring a large pan of water to the boil and cook the asparagus for 3 mins or until tender, adding the courgettes and peas for the final minute.
step 3
Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.
