- 8 chicken thighs, on the bone, skin on
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 lemon, zested and cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 shallots, thickly sliced
- 4 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- small pack tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 450g asparagus spears, trimmed
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 2 courgettes, thickly sliced on the diagonal
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 250g peas (preferably fresh, not frozen)
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 100g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
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.