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- Heat oven to 200 ̊C/180 ̊C fan/gas mark 6. Place the chicken thighs in a shallow roasting tin and season with salt, pepper and garlic powder.
- Toss with the olive oil, lemons, onions, thyme, asparagud, broccoli and courgette. Arrange the chicken thighs, skin-side up, and roast for 45-55 minutes until the skin is crisp and golden brown, and the vegetables are tender and browned.
- Add the tarragon and crumble over the feta to serve.
Per serving: 474kcals, 22.3g fat (7g saturated), 7.8g carbs, 3.9g sugars, 59.3g protein, 2.9g fibre, 0.359g sodium
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