SPRING ROAST CHICKEN

PREP: 15 MINS COOK: 40-50 MINS SERVES 4

Roast baby new potatoes along with the chicken until tender and crisp for a more filling meal

With the start of spring comes an influx of tender greens and new season vegetables that are a welcome break from winter’s root veg and earthy flavours.

This all-in-one roast chicken makes a great twist for a spring Sunday lunch. It’s not quite salad weather, and this tabbouleh is the perfect compromise of fresh, lively herbs, crunchy vegetables and warm, spiced grains and chickpeas to ease us into the new season gently. It’s great topped with griddled chicken or halloumi, too.

Spring greens liven up fried rice and when topped with a crispy egg this makes a speedy veggie main. Pick up some new season veg and make these recipes while they’re at their best.

Cut the cost of a chicken dinner with thighs and be rewarded by juicy meat and crispy skin in this dish with asparagus, courgettes, peas and feta

8 chicken thighs, on the bone, skin on

2 tbsp olive oil

1 lemon, zested and cut into wedges

4 shallots, thickly sliced 4 rosemary sprigs

Small pack tarragon

450g asparagus spears, trimmed

2 courgettes, thickly sliced on the diagonal

250g peas (preferably fresh, not frozen)

100g feta, crumbled

1 Heat oven to 200C/180C fan/ gas 6. Put the chicken thighs in a large shallow roasting tin, season and toss with the olive oil, lemon zest and wedges, shallots, rosemary and tarragon. Arrange the chicken thighs, skin side up, and roast for 40-50 mins until the skin is crisp and golden.

2 Meanwhile, bring a large pan of water to the boil and cook the asparagus for 3 mins or until tender, adding the courgettes and peas for the final minute.

3 Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.