Tarragon Lemon Roast Chicken
Recipe: #33149
August 14, 2019
Categories: Chicken, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.