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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.

Recipe from Good Food magazine, May 2015

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A star rating of 4.6 out of 5.37 ratings
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