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30-minute roast chicken
30-minute roast chicken
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Quick and easy weeknight roast chicken ready in just 30 minutes!
Ingredients:
  • 20g (1 tbsp) unsalted butter
  • 20ml (1 tbsp) olive oil
  • 4 large chicken pieces on the bone (preferably Maryland)
  • 2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces
  • 4 garlic cloves, peeled
  • 6 eschallots (shallots)
  • 1 lemon, halved
  • 60.00 ml chopped fresh tarragon
  • 250ml (1 cup) dry white wine
  • 250ml (1 cup) chicken style liquid stock
  • 46.80 gm Dijon mustard
Instructions:
  • Preheat your oven to 220°C for the perfect cooking temperature.
  • Heat butter and oil in a spacious non-stick frying pan over medium heat. Sear chicken for 2 minutes on each side until golden brown. Then, transfer the chicken to a medium baking dish.
  • Place potatoes in the frying pan and cook until lightly golden but not fully cooked. Arrange potatoes around the chicken along with the garlic and eschallots. Drizzle lemon over the chicken and season with salt and pepper. Sprinkle half the tarragon over everything and roast in the oven for 30 minutes. Transfer the cooked chicken and vegetables to a serving platter.
  • Heat the roasting pan on the stovetop over medium heat. Combine wine, stock, and mustard in the pan and cook, stirring occasionally, for 3-4 minutes until the mixture has reduced. Drizzle this sauce over the chicken and sprinkle with the remaining tarragon. Enjoy with a side of green salad.

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