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Photo of Roast tarragon chicken with creamy sauce by WW

Roast tarragon chicken with creamy sauce

Total Time
1 hr 20 min
20 min
1 hr
Tarragon leaves adds a sweet, licorice-like flavour to this roast chicken with lemon roasted vegies.


Whole chicken

540 g, (Buy 1.2kg)

Fresh tarragon

6 tbs, leaves, plus extra 2 tsp for sauce


1 medium, halved


500 g, peeled, chopped


2 medium, chopped


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)


  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.


SERVING SUGGESTION: Steamed green beans. TIP: You can use 1 teaspoon each of crushed fennel and crushed coriander seeds instead of tarragon.