Roast tarragon chicken with creamy sauce
9
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Tarragon leaves adds a sweet, licorice-like flavour to this roast chicken with lemon roasted vegies.
Ingredients
Whole chicken
540 g, (Buy 1.2kg)
Fresh tarragon
6 tbs, leaves, plus extra 2 tsp for sauce
Lemon(s)
1 medium, halved
Pumpkin
500 g, peeled, chopped
Zucchini
2 medium, chopped
Asparagus
1 bunch(es), cut into 4cm lengths
Cherry tomatoes
250 g
Light cream
¼ cup(s), (60ml)
Dijon mustard
3 tsp
Lemon zest
1 tsp
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper.
2
Place chicken in a baking dish and lightly spray with oil. Place ⅓ cup tarragon leaves in chicken cavity. Sprinkle chicken with remaining tarragon leaves. Season with salt and pepper. Add lemon halves to tray. Bake for 1 hour or until chicken is cooked through. Transfer chicken and lemon halves to a plate. Cover with foil and set aside to rest for 10 minutes. Reserve cooking juices in pan.
3
Meanwhile, spread pumpkin, zucchini, asparagus and tomatoes other prepared tray. Lightly spray with oil and bake with chicken for 40 minutes or until golden and tender.
4
Skim and discard fat from cooking juices. Drain juices into a small saucepan. Add cream and mustard and bring to the boil. Reduce heat and simmer, stirring, for 2 minutes or until slightly thickened. Stir in extra chopped tarragon.
5
Sprinkle chicken with zest and drizzle with juice from roasted lemon halves. Serve with vegetables and sauce.
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