Spring Chicken Traybake with Asparagus and Feta
Juicy chicken thighs with crispy skin, roasted with spring vegetables and topped with crumbled feta – a one-pan dinner that's both budget-friendly and full of flavor.
- Prep15 min
- Cook50 min
- Total1h 5m
- DifficultyEasy
- Servings4
This spring-inspired traybake turns simple chicken thighs into a star dish. The chicken roasts until golden and crisp, while the vegetables are briefly boiled then tossed in the pan juices for extra flavor.
Fresh asparagus, courgettes, and peas bring a pop of color and freshness, while salty feta cheese adds a creamy finish. It's an easy, all-in-one meal that celebrates the season.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F (350°F fan, gas mark 6). Place the chicken thighs in a large shallow roasting tin. Season with salt and pepper, then add the olive oil, lemon zest and wedges, sliced shallots, rosemary sprigs, and tarragon. Toss everything together to coat. Arrange the chicken thighs skin-side up and roast for 40–50 minutes, until the skin is crisp and golden.
- While the chicken roasts, bring a large pot of salted water to a boil. Add the asparagus and cook for 3 minutes, until tender. In the final minute, add the courgettes and peas. Drain the vegetables well.
- Remove the roasting tin from the oven. Add the drained vegetables to the tin and toss them gently with the chicken and cooking juices until well coated. Sprinkle the crumbled feta over the top and serve immediately.
💡 Tips
- For extra flavor, marinate the chicken with the oil, lemon, and herbs for 30 minutes before roasting.
- If using frozen peas, add them straight to the boiling water with the courgettes without thawing.
- Serve with crusty bread or rice to soak up the delicious pan juices.
Inspired by a recipe from BBC Good Food