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Tarragon Lemon Roast Chicken

Here's how you make Tarragon Lemon Roast Chicken
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  • Servings: 4-6
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 1 tablespoon oil
  • 1.6 kilograms chicken thighs (bone-in chicken thigh cutlets, with skin on, 8 cutlets specified)
  • 500 grams white onions (small trimmed and halved)
  • 300 grams parsnips (peeled and quartered lengthways, 2 parsnips specified)
  • 700 grams carrots (baby carrots, trimmed and washed, we call them Dutch Carrots - 2 bunches)
  • FOR SAUCE
  • 2 tablespoon Dijon mustard
  • 2 tablespoon lemon juice
  • 2 tablespoons water
  • 3 garlic cloves, minced
  • 1/4 cup tarragon leaves, fresh
  • Salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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