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Creamy One Pot Tarragon Spring Chicken
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Creamy One Pot Tarragon Spring Chicken

Creamy One Pot Tarragon Spring Chicken

with Salad Potatoes, Radishes and Spring Greens

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Our Creamy One Pot Tarragon Spring Chicken is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
Family Friendly
•New
•Carb Smart
Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour 35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Whole British Chicken

350 grams

Salad Potatoes

100 grams

Radishes

1 bunch(es)

Tarragon

1 unit(s)

Lemon

1 unit(s)

Spring Onion

150 grams

Sliced Spring Greens

150 grams

Creme Fraiche

(Contains: Milk)

15 grams

Chicken Stock Paste

120 grams

Peas

40 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

150 milliliter(s)

Boiled Water for the Sauce

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Nutritional information

Energy (kJ)7454 kJ
Energy (kcal)1781 kcal
Fat118.3 g
of which saturates42.2 g
Carbohydrate50.4 g
of which sugars16.5 g
Dietary Fiber12.1 g
Protein137.7 g
Salt3.95 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Oven dish
•Zester
•Medium Bowl
•Measuring Jug
•Baking Tray
•Kettle

Instructions

PDF
Prep the Chicken
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Snip the string holding the chicken legs together, remove and discard.

Halve the salad potatoes widthways (halve any large ones again).

Transfer the chicken to one side of a large, deep ovenproof dish and add the potatoes on the other side. Drizzle with oil.

Season with salt, pepper and roast on the middle shelf of your oven for 75-95 mins, depending on size (see product label for cook time). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there's no pink meat.

Prep your Veg
2

Meanwhile, trim and halve the radishes. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

Zest and halve the lemon. Trim and thinly slice the spring onion.

In a medium bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside. 

Time to Roast
3

When the chicken has 20 mins of cooking time remaining, carefully remove the chicken to a board. Add the radishes and spring greens to the potatoes and stir well to combine. 

Place the chicken back on top of the veg and return to the oven for 20 mins. 

Add the Sauce
4

Meanwhile, boil a full kettle. In a jug, combine the creme fraiche, boiled water for the sauce (see pantry for amount), chicken stock paste and a good pinch of lemon zest. 

When the chicken has 10 mins remaining, pour the sauce over the vegetables and potatoes. Stir well to combine.

Return the baking tray to the oven for the remaining time until piping hot. 

Finishing Touches
5

Once the chicken is cooked, stir the peas, tarragon and a squeeze of lemon juice to the sauce.

Taste and season with salt, pepper and more lemon juice if needed. 

Carve the chicken. 

Just before serving, add the rocket to the bowl with the lemon dressing and toss to coat the leaves.

Carve and Serve
6

Spoon the potatoes, vegetables and sauce into shallow bowls. Top with pieces of chicken. 

Scatter over the spring onion and crumble over the Greek style salad cheese. 

Serve with the rocket salad and any remaining wedges of lemon on the side. 

Enjoy!

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