Home
Recipes
Tarragon roast chicken with summer greens

A plate of roast chicken with potatoes and green vegetables

Tarragon roast chicken with summer greens

Name: Tarragon roast chicken with summer greens
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4
Ingredients: 1 lemon; large woody sprig of tarragon; 1 medium chicken (about 1.4kg); 450g baby potatoes halved; 2 tsp cold pressed rapeseed oil (about 1.4kg); 1 tsp vegetable bouillon powder; 2 leeks cut into rings (about 300g); 350g asparagus (250g pack plus 100g pack) ends trimmed, each cut into 4; 320g frozen peas; 260g bag of young leaf spinach; 2 tbsp bio Greek yogurt; 1 tbsp tarragon leaves chopped

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 40 mins

A star rating of 4.5 out of 5.13 ratingsRate

loading...

Make a Sunday roast with a healthy spin and seasonal flavours. Our gluten-free chicken recipe is rich in iron, folate, vitamin C and fibre

Gluten-free

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chia & oat breakfast scones with yogurt and berries

A star rating of 3.3 out of 5.27 ratings

Breakfast egg wraps

A star rating of 4.5 out of 5.72 ratings

Paneer jalfrezi with cumin rice

A star rating of 4.7 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

1 lemon
large woody sprig of tarragon
1 medium chicken

(about 1.4kg)
450g baby potatoes

halved
2 tsp cold pressed rapeseed oil

(about 1.4kg)

For the summer greens

1 tsp vegetable bouillon powder
2 leeks

cut into rings (about 300g)
350g asparagus

(250g pack plus 100g pack) ends trimmed, each cut into 4
320g frozen peas
260g bag of young leaf spinach
2 tbsp bio Greek yogurt
1 tbsp tarragon leaves

chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal486

low
fat15g
saturates4g
carbs30g
sugars9g
fibre11g
protein51g
salt0.47g

Method

step 1

Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
step 2

Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.

RECIPE TIPS

TRY OUR FREE HEALTHY DIET PLAN

Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.

NUTRITION

We’ve calculated the nutrition based on removing the chicken skin before serving.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.13 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now