Celebrate the gentle green flavours of spring with Spring Roast Chicken. This recipe needs to be engrained on your brain. OMG! This tastes so good give me more now!
Spring Roast Chicken
A juicy roast chicken infused with fresh spring herbs and citrus flavors.
Course: Chicken Recipes, Meats, RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
8 Chicken thighs-on the bone, skin on
2 tbsp Olive oil
1 Lemon-zested and cut into wedges
4 Rosemary sprigs
4 Spring Onions
1 small pack Tarragon
450 gram Asparagus spears-trimmed
2 Zucchinis-thickly sliced on the diagonal
250 gram Snow Peas-thickly sliced on the diagonal
100 gram Feta-crumbled
Directions
- Preheat oven to 200 degrees. In a large shallow roasting tin, place the chicken thighs. 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. Make sure that the skin is crisp and golden.
- Meanwhile, bring a large pan of water to boil. Cook the asparagus for 3 minutes or until tender. Add the zucchinis and snow peas for the final minute.
- Drain the veggies and toss in with the chicken. Make sure it coats well with the cooking juices. Crumble over the feta and serve. Enjoy!
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