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!
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!