Tarragon roast chicken with summer greens
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Tarragon roast chicken with summer greens

By Sara Buenfeld

Make a Sunday roast with a healthy spin and seasonal flavours. Our gluten-free chicken recipe is rich in iron, folate, vitamin C and fibre

  • Prep:20 mins
    Cook:1 hrs 40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 486
  • fat 15g
  • saturates 4g
  • carbs 30g
  • sugars 9g
  • fibre 11g
  • protein 51g
  • salt 0.47g

Ingredients

  • 1 lemon
  • 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, each cut into 4
  • 320g frozen peas
  • 260g bag of young leaf spinach
  • 2 tbsp bio Greek yogurt
  • 1 tbsp tarragon leaves, chopped

Tip

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Nutrition
We’ve calculated the nutrition based on removing the chicken skin before serving.

Method

  1. Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the lemon hulls and the tarragon sprig inside the chicken. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.

  2. Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice and the yogurt, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.

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