We’re springing into the season with our Spring Chicken Traybake. All of your Spring favourites – in ONE pan. Think zesty lemon, crispy chicken thighs roasted together with seasonal spring vegetables, hints of tarragon and a healthy crumble of creamy feta.
Prep and cook time: 1 hr 5 mins
6 chicken thighs, bone in, skin on
2 tbsp olive oil
2 medium zucchinis, washed, sliced into 1 cm thick pieces
2 bunches asparagus, washed, ends trimmed.
1/2 lemon, zested and cut into wedges
Small pack tarragon
Sea salt and cracked pepper
100g Danish feta, crumbled
- Heat oven to 200C/180C fan. Put the chicken thighs and zucchini in a large shallow roasting tin, season and toss with the olive oil, lemon zest and wedges, salt and pepper and 1/2 the tarragon. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins until the skin is crisp and golden (see images below).
- Meanwhile, bring a large pan of water to the boil and cook the asparagus for 3 mins or until tender.
- Drain the asparagus and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve (see image below)
Serve with a seasonal rocket salad or some steamed peas.