Creamy One Pot Tarragon Spring Chicken

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.