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    You are in: Home / Recipes / Roast Tarragon Chicken and Vegetables Recipe
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    Roast Tarragon Chicken and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    English_Rose's Note:

    A family meal all cooked in one roasting tray. The chicken requires no maintenance once it is in the oven as the tarragon butter under the skin bastes the meat as it cooks, keeping it moist and succulent.

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    Units: US | Metric


    1. 1
      Place the butter, garlic and tarragon in a small bowl, add seasoning and mix together.
    2. 2
      Prepare the chicken. Using your hands, and starting from the neck end of the bird, carefully loosen the skin around the chicken breasts.
    3. 3
      Spread the tarragon butter all over the breasts and pull the skin back down tightly.
    4. 4
      Cut the lemon in half and put both pieces in the cavity of the chicken. Place the bird in a large roasting tin.
    5. 5
      Preheat the oven to 400°F.
    6. 6
      Wash the potatoes, cut them in half and parboil them in salted water for 5 minutes Drain the potatoes and arrange around the chicken with the carrots. Drizzle with the oil, season and cook the chicken and vegetables for 30 mins on the middle shelf of the oven.
    7. 7
      Trim and wash the leeks and cut them into large chunks. Add to the roasting tin, baste with the pan juices and cook for a further 30-40 mins, until the chicken is cooked and the vegetables are tender.
    8. 8
      Carve the chicken into thick slices and serve immediately with the roasted veegtables and with the pan juices poured over.

    Ratings & Reviews:


    Nutritional Facts for Roast Tarragon Chicken and Vegetables

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 806.2
    Calories from Fat 481
    Total Fat 53.4 g
    Saturated Fat 18.2 g
    Cholesterol 202.9 mg
    Sodium 310.6 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 5.9 g
    Sugars 5.6 g
    Protein 47.1 g

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