Summer roast chicken
This fresh chicken dish is perfect for a hot summer's day.
Large bunch of asparagus, ends chopped
Bag of green beans
1 whole garlic bulb, cloves separated
1 tbsp olive oil
1 lemon, halved
Small handful rosemary sprigs
8 chicken thighs
Feta to sprinkle
1. Heat oven to 200ºC.
2. Put the asparagus, green beans, garlic cloves, oil and lots of seasoning in a large roasting dish. Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 10 minutes.
3. Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
4. Roast for another 25-30 minutes until the chicken is crisp and cooked through.
5. Sprinkle the dish with feta and serve.