Spring roast chicken

Spring roast chicken

  • Rating: 5 out of 5.34 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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

  • Freezable (chicken only)
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal639
fat40g
saturates12g
carbs12g
sugars6g
fibre8g
protein55g
salt1.3g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.34 ratings
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