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Spring roast chicken

Spring roast chicken

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Rating: 5 out of 5.37 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

Recipe from Good Food magazine, May 2015

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Overall rating

Rating: 5 out of 5.37 ratings
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