Let’s Get Cooking | Spring Roast Chicken

Add a springtime twist to this Sunday roast with asparagus, courgettes, peas and feta!


• 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



Preheat the oven to 200C/180C fan/gas 6. Season the chicken thighs and stir with the olive oil, lemon zest and wedges, shallots, rosemary, and tarragon in a wide shallow roasting tin. Place the chicken thighs skin-side up on a baking sheet and roast for 40-50 minutes, or until the skin is crisp and golden.


Meanwhile, in a large pot of boiling water, simmer the asparagus for 3 minutes or until tender, adding the courgettes and peas for the last minute.


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


Recipe taken from BBC Good Food

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