Spring roast chicken

Spring roast chicken

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(16 ratings)

Prep: 15 mins Cook: 40 mins - 50 mins

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

Nutrition and extra info

  • chicken only
  • Gluten-free

Nutrition: per serving

  • kcal639
  • fat40g
  • saturates12g
  • carbs12g
  • sugars6g
  • fibre8g
  • protein55g
  • salt1.3g
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Ingredients

  • 8 chicken thighs, on the bone, skin on
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, zested and cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 shallots, thickly sliced
  • 4 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • small pack tarragon
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 450g asparagus spears, trimmed
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 courgettes, thickly sliced on the diagonal
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 250g peas (preferably fresh, not frozen)
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

Method

  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.

  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.

  3. Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.

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Comments, questions and tips

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stingray11
25th Jun, 2017
5.05
Really nice, easy to prepare dish. I too used dried taragon. I wasn't sure about the addition of the feta when I read it but its tangyness works really well with this spring / summer dish. I served it with some oven roasted potatoes.
leight79
20th Jun, 2017
3.8
Simple and tasty summer dish.
Anastaciawilde
14th May, 2017
5.05
Super tasty dish. Used a touch of dried tarragon as didnt have fresh and only had frozen peas but still worked out great. Used far more feta than the recipe requires too but only to appease the other half who looks on something with this many veg in with dismay!
Hayleslou
7th May, 2017
5.05
Made today for Sunday lunch. Really simple to make and tasted so so good! Forget to get tarragon and used frozen peas. but it was still delicious. I served mine with roasted potatoes. Mother in law was impressed :)
Li-May
2nd May, 2017
5.05
Really delicious flavours. Roasted the veg separately then and mixed it in with some melted feta and juices in pan after plating the chicken.
catie74
24th Nov, 2016
Par boiled some baby new potatoes and added to the roasting tin
bet_len_84
3rd Sep, 2016
5.05
Easy and delicious. I added parsley towards the end rather than tarragon, very tasty.
jimmymum
22nd Jun, 2016
Delicious for a quick, stress free mid-week cheap and tasty meal. Does what it says on the box!!!
Zubes
12th Jun, 2016
5.05
This was delicious! Made it without the veg- as I boiled veg as a side instead. I squeezed a wedge of lemon over the chicken before roasting as well and had roast potatoes on the side. A lovely light Sunday roast which I'll definitely be making again!
ismaytyrie
6th Apr, 2016
Made this for Saturday tea, left out the rosemary and it was delicious. A really easy tea/supper that is really refreshing to eat. Also boiled a few baby new potatoes to go with it and it was brilliant.

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