Tarragon roast chicken with summer greens
From BBC Good Food
Ingredients
- 1 lemon
- large woody sprig of tarragon
- 1 medium chicken (about 1.4kg)
- 450g baby potatoes, halved
- 2 tsp cold-pressed rapeseed oil (about 1.4kg)
- For the summer greens
- 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 yoghurt
- 1 tbsp tarragon leaves, chopped
Method
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 squeezed-out lemon and the tarragon sprig in the chicken cavity.
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.
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, the yogurt and tarragon leaves, and stir well.