Spend another £50.00 for free standard delivery!
Spring Roast Chicken
An easy, one-pan Chicken and Feta Tray Bake with zesty lemon, courgette, and seasonal asparagus. Perfect for a healthy, flavorful family dinner in under an hour.
Shopping list
- 8 chicken thighs skinless and boneless
- 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
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, courgette slices, rosemary and tarragon. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins until the chicken thighs are golden.
2
Meanwhile, bring a large pan of water to the boil and cook the peas for a few minutes.
3
When there is 15 minutes left to go on cooking time, add your asparagus to the tray bake to cook.
4
Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.
Ingredients
8 Skinless, boneless chicken thighs
2 tbsp Olive oil
1 lemon zested and cut into wedges
4 shallots thickly sliced
4 rosemary sprigs
Small pack tarragon
2 courgettes thickly sliced on the diagonal
250 g peas (preferably fresh, not frozen)
100 g feta crumbled