Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs , on the bone, skin on
  • 2 tbsp olive oil
  • 1 lemon , zested and cut into wedges
  • 4 shallots , thickly sliced
  • 4 rosemary sprigs
  • small pack tarragon
  • 450g asparagus spears, trimmed
  • 2 courgettes , thickly sliced on the diagonal
  • 250g peas (preferably fresh, not frozen)
  • 100g feta , crumbled

Instruction

  • 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.