Golden roasted lemon and tarragon chicken
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Time to make:
1 min, prep 25 mins, cook 1 hr 10 mins
$4.53 per serve
(at time of publication)
Full ingredients list:
- 1.2 kg whole chicken, skin removed
- 2 lemons
- 1 bunch fresh tarragon
- 800g potatoes, peeled, quartered
- cooking oil spray
- 3 carrots, peeled, sliced
- 3 parsnips, peeled, sliced
- 20g reduced-fat table spread
- 1/2 cup low-fat milk
- 2 teaspoons cornflour
- steamed green beans, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Cut 1 lemon in half and place halves into chicken cavity with 1/2 bunch of tarragon. Secure legs with kitchen twine. Place chicken onto a wire rack in a roasting pan and arrange potatoes around edges. Spray with oil. Roast for 60-70 minutes, or until chicken is cooked and juices run clear.
Step 2 Meanwhile, steam carrots and parsnips until tender. Transfer to a bowl. Add table spread and milk. Mash until smooth.
Step 3 Transfer chicken and potatoes to a chopping board and cover to keep warm. In a saucepan, combine 2 teaspoons pan juices with 1 cup water and stir until well combined. Juice remaining lemon and add 2 tablespoons lemon juice to saucepan. Bring to the boil. Combine cornflour with 1 tablespoon cold water in a small bowl. Add to boiling sauce and stir until combined and mixture thickens. Finely chop tarragon and add 1 tablespoon to gravy.
Step 4 Serve chicken with potatoes, carrot mash, green beans and gravy.
About this recipe
First published: May 2011