Description
A vibrant and flavorful roasted chicken dish with spring vegetables, fresh herbs, and crumbled feta — perfect for a wholesome dinner that’s as easy as it is impressive.
Ingredients
Scale
For the Chicken:
- 8 chicken thighs, skin on, bone in
- 2 tbsp olive oil
- 1 lemon, zested and sliced
- 4 shallots, peeled and roughly chopped
- 4 rosemary sprigs, chopped
- 2 tsp fresh thyme leaves
- Salt and black pepper to taste
For the Veggies:
- 1 lb asparagus, trimmed and chopped
- 2 zucchini, halved and sliced
- 1¼ cups peas (fresh or frozen)
To Finish the Dish:
- ¼ cup fresh mint, torn
- ½ cup crumbled feta cheese
- Juice of ½ a lemon
- Drizzle of extra virgin olive oil
Instructions
- Roast the Chicken: Preheat oven to 400°F (200°C). On a large sheet pan, toss chicken thighs, shallots, lemon slices, rosemary, thyme, salt, and pepper with olive oil. Arrange chicken skin-side up and roast for 40–50 minutes, or until internal temp reaches 165°F and skin is golden.
- Blanch the Veggies: In a pot of salted boiling water, blanch asparagus for 2–3 minutes. Add zucchini and peas during the last minute. Drain and plunge into ice water to preserve color, then set aside.
- Combine and Finish: Once chicken is done, toss blanched vegetables into the pan. Add mint, squeeze in lemon juice, and gently mix with pan juices. Sprinkle with feta and drizzle with olive oil just before serving.
Notes
To enhance flavor, marinate chicken in herbs and lemon for 1–2 hours ahead of time. Use a meat thermometer to ensure perfect doneness. For a dairy-free version, omit the feta or use a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting and blanching
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 6g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 160mg