- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 639
- Carbohydrate Content: 12g
- Fat Content: 40g
- Fiber Content: 8g
- Protein Content: 55g
- Saturated Fat Content: 12g
- Sodium Content: 1.3g
- Sugar Content: 6g
Spring roast chicken Recipe
Spring roast chicken is a Family meal recipe for 4 people, takes only 40 mins; recipe has chicken thigh, olive oil and lemon.
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
Instructions
- 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.
