Description
Juicy herb roasted chicken tossed with lemony pan juices and fresh spring vegetables for a simple, healthy meal.
Ingredients
Scale
- 8 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 1 lemon zested and sliced
- 4 shallots chopped
- 4 rosemary sprigs leaves chopped
- 2 teaspoons fresh thyme
- 1 lb asparagus chopped
- 2 zucchini chopped
- 1¼ cups peas
- Salt and black pepper
Instructions
- Preheat oven to 400°F
- Toss chicken with olive oil lemon zest herbs shallots salt and pepper
- Arrange skin-side up and roast 40 to 50 minutes until cooked through
- Blanch asparagus then add zucchini and peas for final minute
- Drain vegetables and toss with roasted chicken
- Finish with mint lemon juice feta and olive oil
Notes
- Best served fresh
- Vegetables can be blanched ahead and refrigerated
- Chicken can be frozen for up to two months
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 140mg