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Lemon and tarragon roasted chicken
Lemon and tarragon roasted chicken
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Impress with a flavorful roast chicken dinner topped with creamy tarragon sauce.
Ingredients:
  • 1.8kg organic free-range chicken
  • 1 lemon
  • 4 sprigs fresh tarragon
  • 1 bunch large Dutch carrots, trimmed, peeled
  • 4 small parsnips, trimmed, peeled, cut in half lengthways
  • 4 small leeks, trimmed
  • 1kg small chat potatoes
  • 56.88 gm olive oil
  • 2 egg yolks
  • 42.00 gm lemon juice
  • 40.00 ml fresh tarragon leaves, finely chopped
Instructions:
  • - Preheat the oven to 200°C. - Rinse chicken inside and out, pat dry. - Loosen skin from breast to create pocket. - Slide lemon slices and tarragon under skin on each side of breast. - Season with pepper and salt. - Place remaining lemon and tarragon in cavity. - Tie legs, tuck wings.
  • Spread the vegetables in a large roasting pan, then drizzle with oil and mix well. Place a wire rack over the veggies and lay the chicken on top. Bake at 375°F for 1 hour and 10 minutes or until fully cooked. Test readiness by inserting a skewer into the thickest part of the thigh; if the juices are clear, chicken is done.
  • While waiting, make the sauce by combining egg yolks, lemon juice, and tarragon in a food processor. Process for 30 seconds until mixed. Slowly pour in warm melted butter with the processor running until a thick, creamy sauce is achieved.
  • Plate the chicken alongside the savory roasted vegetables and drizzle with the delectable sauce.

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