Spring roast chicken

2 of 5-a-day baked chicken family friendly fibre folate iron one-pot spring sunday lunch vitamin c

N/A

Source

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

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.