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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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