Another late post! Resuming the Kitchen Diaries schedule next week…
Last Friday was a lazy day. You know when you get back from a holiday of eating out everyday and you have to return to your routine of cooking in your own kitchen and have absolutely no inspiration? Well that was me. I wanted to cook but at the same time I wanted a magical, delicious plate of food to appear before me without having to do any of the work. Unfortunately, life is not like that.
I’ve had this recipe sitting in my recipe box for quite a few months and it seemed easy enough to whip together with minimal brain usage. It’s mostly hands-off cooking, but the recipe could do with a bit more seasoning of the chicken. I added in chilli flakes, smoked paprika and much more black pepper than the recipe called for. But that’s just me.
Herb Roasted Chicken Thighs with Spring Vegetables
Ingredient
8 chicken thighs skin on bone in
2 tbsp olive oil
Salt & pepper
2 tsp smoked paprika
Chilli flakes (optional)
1 lemon zested then sliced or cut into wedges.
4 shallots peeled and chopped coarsely
4 rosemary sprigs stem removed and chopped
2 tsp of fresh thyme leaves or dried
1 bag asparagus spears trimmed and chopped
2 zucchinis trimmed and sliced in half lengthwise and then chopped
1 cup of peas fresh or frozen
Crumbled feta
Method
Heat oven to 200°C. Put the chicken thighs in a large shallow roasting pan, season with salt, pepper, and paprika and toss with the olive oil, lemon zest and slices, shallots, rosemary and thyme. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins until the skin is crisp and golden.
Meanwhile, bring a large pot of water to the boil and blanch the asparagus for 2-3 mins, adding the zucchini and peas for the final minute.
Drain the vegetables and toss in with the chicken, coating everything well with the cooking juices. Crumble over the feta and serve.