Lemon chicken with tarragon dressing

Lemon chicken with tarragon dressing

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Cooking time

Prep: 30 mins Cook: 1 hr, 40 mins

Skill level

Moderately easy

Servings

Serves 20

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

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
184
protein
14g
carbs
1g
fat
14g
saturates
6g
fibre
0g
sugar
1g
salt
0.57g
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Ingredients

  • 2 chicken, about 1.6kg/3lb 8oz each
  • 4 small lemons
  • 2 tbsp olive oil
  • 1 tbsp clear honey

For the dressing

  • 200g tub crème fraîche
  • 2 tbsp chopped tarragon
  • zest and juice ½ lemon
  • 6 Little Gem lettuces

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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.

Recipe from Good Food magazine, June 2008

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Comments

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AuntieRiz's picture
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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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