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Let’s Get Cooking | Spring Roast Chicken

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

Ingredients

• 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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

Enjoy!

Recipe taken from BBC Good Food

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