Tarragon Roast Chicken with Summer Greens Recipe

Introduction

This tarragon roast chicken with summer greens is a light and flavorful dish perfect for warm-weather meals. Juicy chicken roasted with lemon and fresh tarragon pairs beautifully with tender potatoes and vibrant seasonal vegetables. It’s a balanced recipe that’s both comforting and healthy.

Ingredients

• 1 lemon
• 1 large woody sprig of tarragon
• 450g salad potatoes, halved
• 2 tsp cold pressed rapeseed oil
• 1 medium chicken (about 1.4kg)
• 1 tsp vegetable bouillon powder
• 2 leeks, cut into rings (about 300g)
• 350g asparagus (250g pack plus 100g pack), ends trimmed and each cut into 4 pieces
• 320g frozen peas
• 260g bag of young leaf spinach
• 2 tbsp bio Greek yogurt
• 1 tbsp tarragon leaves, chopped

Instructions

1. Step 1: Preheat the oven to 190°C (170°C fan) or gas mark 5. Finely grate the zest and squeeze the juice from the lemon, keeping them separate. Place the lemon hulls and the sprig of tarragon inside the cavity of the chicken.
2. Step 2: Put the halved potatoes in a large roasting tin. Toss with the rapeseed oil and a grind of black pepper. Place the chicken in the middle of the tin without sitting it on top of the potatoes.
3. Step 3: Roast in the oven for 1 hour 15 minutes to 1 hour 30 minutes, until the chicken is cooked through but still moist, and the potatoes are tender and golden.
4. Step 4: Remove the tin from the oven and carefully pour off any juices into a jug. Toss the lemon zest through the potatoes. Cover the chicken and let it rest while you prepare the greens.
5. Step 5: Pour 150ml water into a pan and add the vegetable bouillon powder. Add the leek rings, cover, and cook for 2 minutes.
6. Step 6: Add the asparagus and peas to the pan. Cover again and cook for another 2 minutes.
7. Step 7: Stir in the spinach leaves and cook until wilted.
8. Step 8: Pour the reserved roasting juices into the pan with the vegetables along with 2 tablespoons of lemon juice and the Greek yogurt. Stir gently to combine.
9. Step 9: Serve the chicken with the lemony summer greens and potatoes. Sprinkle with chopped tarragon leaves for a fresh finish.

Tips & Variations

• Remove the chicken skin before serving if you prefer a leaner meal or want to reduce fat content.
• Try swapping rapeseed oil for olive oil for a different flavor profile.
• Use fresh or frozen peas depending on availability to keep this recipe convenient year-round.
• Add a handful of fresh herbs like parsley or chives to the greens for extra brightness.

Storage

Store any leftovers covered in the refrigerator for up to three days. Reheat the chicken and vegetables gently on plates in the microwave. Use any meat left on the carcass to add protein to a salad or soup the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the chicken and cook the vegetables in advance. Store them separately in the refrigerator and reheat when ready to serve.

What can I serve alongside this dish?

This meal pairs well with a simple green salad or crusty bread to soak up the flavorful juices.

Tarragon Roast Chicken with Summer Greens Recipe

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★★★★★

4.9 from 113 reviews

• Author: Cleo
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Tarragon Roast Chicken with Summer Greens recipe offers a perfectly roasted whole chicken infused with fresh lemon and tarragon flavors, paired with tender salad potatoes and a medley of vibrant summer vegetables. The dish combines simple roasting techniques with a light, nutritious vegetable side cooked in flavorful chicken juices, finished with a touch of Greek yogurt for creaminess. It’s a wholesome, balanced meal perfect for home-cooked family dinners, offering lean protein and nutrient-rich greens.

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Ingredients

Scale 1x2x3x

Chicken and Potatoes

• 1 lemon
• 1 large woody sprig of tarragon
• 450g salad potatoes, halved
• 2 tsp cold pressed rapeseed oil
• 1 medium chicken (about 1.4kg)

Vegetables and Seasoning

• 1 tsp vegetable bouillon powder
• 2 leeks, cut into rings (about 300g)
• 350g asparagus (250g pack plus 100g pack), ends trimmed and each cut into 4 pieces
• 320g frozen peas
• 260g bag of young leaf spinach

Finishing Touches

• 2 tbsp bio Greek yogurt
• 1 tbsp tarragon leaves, chopped

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Instructions

1. Prepare Oven and Lemon: Heat the oven to 190C/170C fan/gas 5. Finely grate the lemon zest and squeeze the juice from the lemon, keeping both separate for later use.
2. Stuff the Chicken: Place the lemon hulls and large sprig of tarragon inside the cavity of the chicken to infuse it with flavor during roasting.
3. Prepare Potatoes: In a large roasting tin, toss the halved salad potatoes with cold pressed rapeseed oil and a grinding of black pepper to coat them evenly.
4. Roast Chicken and Potatoes: Position the chicken in the center of the roasting tin, ensuring it is not sitting on top of the potatoes. Roast in the preheated oven for 1¼ to 1½ hours, or until the chicken is fully cooked but still moist and the potatoes are tender and golden.
5. Remove and Rest: Carefully remove the roasting tin from the oven. Pour any cooking juices into a separate jug and set aside. Toss the lemon zest through the roasted potatoes. Cover the chicken and leave it to rest while you prepare the vegetables.
6. Cook the Vegetables: Pour 150ml water into a pan and add the vegetable bouillon powder. Add the leeks, cover, and cook for 2 minutes. Then add the asparagus and peas, cover again, and cook for a further 2 minutes. Finally, stir in the spinach and allow it to wilt gently.
7. Combine Vegetables and Sauce: Pour the reserved roasting juices into the pan with vegetables, add 2 tablespoons lemon juice and the Greek yogurt. Stir everything well to combine and warm through.
8. Serve: Serve half the cooked vegetables with the meat from a skinless chicken leg and breast as a meal. The remaining chicken and vegetables can be kept covered in the fridge for up to three days and reheated in the microwave when ready to eat. Use any meat left on the carcass for other recipes like quinoa salad.

Notes

• Removing the chicken skin reduces fat content and aligns with a healthier diet plan.
• This recipe can be prepared in advance; leftovers keep well refrigerated for up to three days.
• Use organic Greek yogurt for added probiotic benefits and creaminess.
• Fresh tarragon provides the best flavor, but dried tarragon can be substituted if necessary, using about one-third the quantity.
• For an enhanced crispy skin, roast the chicken uncovered at the end of cooking, but remember this will add some fat content.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: British

Keywords: tarragon roast chicken, summer greens, roast chicken recipe, healthy chicken dinner, oven roasted chicken, seasonal vegetables, nutritious chicken meal