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
Instructions
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.