Spring Roast Chicken

Spring Roast Chicken


Servings 4
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

be the first to rate this


  • 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 g Asparagus Spears trimmed
  • 2 Zucchinis thickly sliced on the diagonal
  • 250 g Snow Peas thickly sliced on the diagonal
  • 100 g Feta crumbled

Nutrition Information

Qty per
556g serve
Qty per
Energy 751cal 135cal
Protein 73g 13g
Fat (total) 44g 8g
 - saturated 14.9g 2.7g
Carbohydrate 21g 4g
 - sugars 10.3g 1.8g
Dietary Fibre 6.8g 1.2g
Sodium 694mg 125mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!



  1. 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.

  2. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins. Make sure that the skin is crisp and golden.

  3. 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.

  4. 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!

About Author

Sahm Community

Stories that have been written by mums, with a raw, honest, heartfelt sometimes tearful emotions put into words. Just so that we as a community know t...Read Morehat as mums you are not alone! Read Less

Ask a Question

Close sidebar