Lemon chicken with tarragon dressing

Lemon chicken with tarragon dressing

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(1 ratings)

Prep: 30 mins Cook: 1 hr, 40 mins

More effort

Serves 20
Little Gem lettuces are great for making a lite bite for a wedding or party buffet.

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal184
  • fat14g
  • saturates6g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein14g
  • salt0.57g
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Ingredients

  • 2 chicken, about 1.6kg/3lb 8oz each

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 4 small lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp clear honey

For the dressing

  • 200g tub crème fraîche
  • 2 tbsp chopped tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • zest and juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 6 Little Gem lettuce

Method

  1. Heat oven to 190C/fan 170C/gas 5. Wipe the chickens and season them inside. Using a skewer, prick the lemons all over, then put two inside each chicken. Tie the legs together, place in separate roasting tins, then brush each with 1 tbsp oil. Roast for 1 hr, then brush the skin with a little honey and season with salt and pepper. Roast for a further 30-40 mins until the chickens are well cooked and glossy. Remove from the tins and leave to cool. They can now be wrapped in foil and stored in the fridge for up to 24 hrs.

  2. To make the dressing, whisk together the crème fraîche, tarragon, lemon zest and juice, remaining oil, salt and pepper.

  3. To serve, separate the leaves from the Little Gems, then arrange over two platters. Remove the breasts from the chickens in one piece, then pull the meat from the legs and wings and shred it. Cut each breast into 7-8 pieces. Put a little brown meat in each lettuce leaf, then top each with a slice of breast. Just before serving, drizzle a little dressing over each piece of chicken.

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Comments (1)

AuntieRiz's picture
5

I love this recipe, easy to do and makes quite an impact at a buffet. Always gets high praise when I make it. Easy to do less by using chicken pieces and marinating for a few hours (can also be adapted with the introduction of some grain mustard, garlic and ginger paste to the marinade)

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