Calories
639
Fat
40
Carbs
12
Protein
55
Ingredients
- Asparagus
- Peas
- Shallot
- Zucchini
- Lemon
- Tarragon
- Feta
- Olive Oil
- Rosemary Sprig
- Chicken Thighs on Bone
Image
Preparation Method
Prep lemon, zested and cut into wedges shallots, thickly sliced asparagus spears, trimmed zucchini, thickly sliced on the diagonal feta, crumbled STEP 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, rosemary and tarragon. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins until the skin is crisp and golden. STEP 2 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. STEP 3 Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve. source: bbcgoodfood.com
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