Spring roast chicken recipe | Good Food
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
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
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