Tarragon and lemon chicken
1 hr 5 min
Brush your chicken with tarragon and lemon oil for a roast chicken dinner that guaranteed to impress
2 tbs, chopped
Fresh lemon rind
1 tbs, finely grated
2 clove(s), crushed
780 g, (Buy 1.4kg)
- Place oil, tarragon, rind and garlic in a medium bowl and mix until well combined.
- Place chicken, breast side down on a clean work surface. Use kitchen scissors or poultry shears to cut down either side of the backbone and discard. Turn chicken, breast side up and push down to flatten. Tuck wings under. Pat dry with paper towel.
- Use a knife to make several incisions into chicken meat.
- Preheat a barbecue or chargrill over medium-low heat. Add chicken, brush with tarragon oil and cook for 25 minutes each side, or until cooked through. Cut into 8 pieces to serve.
SERVING SUGGESTION: Steamed broccolini, zucchini and green beans or a mixed green salad and oven baked baby (chat) potatoes. TIP: Sprinkle chicken with spices such as cayenne pepper and paprika for a spicier flavour.