Roasted tarragon chicken with carrots, leeks & new potatoes

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1. Heat the oven to 200C/fan 180C/gas 6. Mix the butter, garlic, herbs and lemon zest in a small bowl, and season well. Using your hands, carefully loosen the skin over the chicken breast starting from the neck end. Spread 2/3 of the butter mix between the breast and the skin then smooth the skin back down. Season and roast for 1 hour 15 minutes or until the juices run clear when the thigh is tested with a skewer.
2. Meanwhile boil the potatoes and carrots in salted water for 5 minutes. Drain well and tip into another roasting tin, add the remaining herby butter and roast above the chicken for 30 minutes or until tender.
3. Cook the leeks for 2 minutes in boiling salted water, drain well and add to the other veggies. Continue to cook for another 15 minutes. Serve the chicken carved into thick slices with the roasted veggies and the pan juices poured over.

739 kcalories, protein 69.4g, carbohydrate 15.9g, fat 43.2 g, saturated fat 21.3g, fibre 1.9g, salt 1.86 g

Latest comments and suggestions

• tastytash

  18 February 2008

  tastytash commented on this recipe

  I wasn't massively impressed. I made this with chicken legs and thighs instead of a whole chicken and the butter made the skin go really nice and crispy but the herbs didn;t give it as much flavour as I was expecting. Also, the veg were starting to burn a bit with just the herby butter in them so I had to add a little olive oil as well. Overall, nothing amazing about this dish that made it stand out.

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Ingredients

• 50g butter , softened
• garlic clove , crushed
• 1 tbsp tarragon , chopped
• 1 tbsp parsley , chopped
• 1 lemon , zested
• medium chicken (about 1.5kg)
• 1kg scrubbed new potatoes
• 500g young carrots
• 500g small leeks , trimmed and halved

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Serves 4

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Ingredients

• 50g butter , softened
• garlic clove , crushed
• 1 tbsp tarragon , chopped
• 1 tbsp parsley , chopped
• 1 lemon , zested
• medium chicken (about 1.5kg)
• 1kg scrubbed new potatoes
• 500g young carrots
• 500g small leeks , trimmed and halved

739 kcalories, protein 69.4g, carbohydrate 15.9g, fat 43.2 g, saturated fat 21.3g, fibre 1.9g, salt 1.86 g

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