Spring roast chicken

Name: Spring roast chicken
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 8 chicken thighs; 2 tbsp olive oil; 1 lemon; 4 shallots; 4 rosemary sprigs; small pack tarragon; 450g asparagus spears; 2 courgettes; 250g peas (preferably fresh; 100g feta

Cut the cost of a chicken dinner with thighs and be rewarded by juicy meat and crispy skin in this dish with asparagus, courgettes, peas and feta

Prep

15 min

Cook

50 min

Total

65 min

Servings

Method

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.

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.

Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.

Spring roast chicken

Cut the cost of a chicken dinner with thighs and be rewarded by juicy meat and crispy skin in this dish with asparagus, courgettes, peas and feta

Prep

15 min

Cook

50 min

Total

65 min

Servings

Method

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.

Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.

Spring roast chicken

Method

Categories

Spring roast chicken

Method

Categories