Spring roast chicken

Family meal recipe for 4 people, takes only 40 mins; recipe has chicken thigh, olive oil, lemon, shallots, rosemary, tarragon, asparagus, courgette, peas and feta.

Spring roast chicken

Spring roast chicken

Recipe by Chef Soomro Course: Family meal


Prep time

15 mins


  • Olive Oil: 2 tbsp olive oil
  • Courgette: 2 courgettes, thickly sliced on the diagonal
  • Lemon: 1 lemon, zested and cut into wedges
  • Rosemary: 4 rosemary sprigs
  • Feta: 100g feta, crumbled
  • Tarragon: small pack tarragon
  • Asparagus: 450g asparagus spears, trimmed
  • Chicken Thigh: 8 chicken thighs, on the bone, skin on
  • Peas: 250g peas (preferably fresh, not frozen)
  • Shallots: 4 shallots, thickly sliced


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