Serves 4-6
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  1. 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.
  2. 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.
  3. Add the tarragon and crumble over the feta to serve.

Nutrition Facts

Per serving: 474kcals, 22.3g fat (7g saturated), 7.8g carbs, 3.9g sugars, 59.3g protein, 2.9g fibre, 0.359g sodium