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

Ingredients

• 8 chicken thighs, on the bone, skin on
• 2 tbsp olive oil
• 1 lemon, zested and cut into wedges
• 4 shallots, thickly sliced
• 4 rosemary sprigs
• small pack tarragon
• 450g asparagus spears, trimmed
• 2 courgettes, thickly sliced on the diagonal
• 250g peas (preferably fresh, not frozen)
• 100g feta, crumbled

Directions

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.