Tarragon Lemon Roast Chicken

4-6
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (463.5 g)
  • Calories 765.3
  • Total Fat - 18.9 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 58.4 mg
  • Sodium - 1130.1 mg
  • Total Carbohydrate - 134.1 g
  • Dietary Fiber - 10.6 g
  • Sugars - 64.8 g
  • Protein - 18 g
  • Calcium - 380 mg
  • Iron - 4.1 mg
  • Vitamin C - 27.4 mg
  • Thiamin - 0.5 mg

Step 1

To make sauce, combine all the ingredients in a small jug and mix well to combine.

Step 2

Heat oil in a large, non-stick flameproof roasting pan over a high heat and add chicken, skin side down and cook for about 3 minutes on each side, or until golden.

Step 3

Remove pan from heat and remove chicken from pan.

Step 4

Add the onions and parsnips to the pan and top with chicken skin side up and cook in a hot oven (200C) for 20 minutes.

Step 5

Add carrots to the pan and spoon over sauce and cook for a further 20 minutes, or until chicken is cooked and the vegetables are tender.

Step 6

Serve chicken with vegetables and pan juices.

Tips & Variations


No special items needed.

Related