Creamy One Pot Tarragon Spring Chicken
with Salad Potatoes, Radishes and Spring Greens
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
