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
Course: Family meal
Servings
4
servings
Prep time
15 mins
Ingredients
- 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
Directions
- 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.
