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Crispy Roast Chicken

Crispy Roast Chicken

with New Potatoes and Leek & Tarragon Sauce

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Our chefs have been creating recipes for a while now and one thing they’ve learnt along the way is that chicken, tarragon and cream are a flavour combination that our customers absolutely love. And because time should never stand in the way of a delicious meal, our chefs have created a superquick recipe that contains all the flavours you can’t get enough of! We’ll send them your compliments.

Preparation Time25 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

New Potatoes

2 unit(s)


½ bunch(es)


2 unit(s)

Chicken Breast (skin on)

½ sachet

Chicken Stock Powder

¾ pack(s)

Crème Fraîche


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2301 kJ
Energy (kcal)550 kcal
Fat31.0 g
of which saturates12.0 g
Carbohydrate38 g
of which sugars8.0 g
Protein40 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon
Roast the Chicken
Roast the Chicken

a) Fill and boil your kettle. Put the chicken breasts, skin-side up, on a baking tray and drizzle with oil. b) Season with salt and pepper then roast on the top shelf of your oven until golden and cooked through, about 20-25 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Cook the Potatoes
Cook the Potatoes

a) Chop the new potatoes into 2cm chunks (no need to peel) and pop into a large saucepan with a pinch of salt. b) Pour on the boiling water from your kettle and put the pan on high heat. c) Boil until tender, then drain into a colander, 12-15 mins.

Prep the Veggies
Prep the Veggies

a) Meanwhile, trim the root and dark green leafy part from the leek. b) Halve lengthways then slice widthways. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

Fry the Leeks
Fry the Leeks

a) Heat a splash of oil in a frying pan on medium heat. Add the leeks and cook, stirring, until soft, 5-6 mins. b) Add the water (see ingredients for amount) and stock powder. Bring to the boil, stir to dissolve the stock powder, then reduce the heat to low.

Finish the Leeks
Finish the Leeks

a) Stir the crème fraîche and half the chopped tarragon into the leek mixture. b) Remove from the heat. Season to taste with salt and pepper.


a) Slice the chicken and serve with the potatoes alongside. b) Top with the leek and tarragon sauce and finish with a sprinkling of remaining tarragon. Enjoy!