Tarragon Roast Chicken with Summer Greens Recipe

Introduction

This tarragon roast chicken with summer greens combines tender, juicy chicken with vibrant seasonal vegetables for a wholesome, delicious meal. Infused with fresh lemon and aromatic herbs, it’s perfect for a family dinner or meal prep for the week.

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

Instructions

1. Step 1: Heat the oven to 190°C (170°C fan)/Gas mark 5. Finely grate the lemon zest and squeeze the juice, keeping them separate. Put the lemon hulls and the tarragon sprig inside the chicken.
2. Step 2: Place the halved salad potatoes in a large roasting tin. Toss with the rapeseed oil and a grinding of black pepper. Place the chicken in the middle of the tin, not resting on the potatoes.
3. Step 3: Roast the chicken and potatoes for 1¼ to 1½ hours until the chicken is cooked through yet moist, and the potatoes are tender and golden.
4. Step 4: Remove the roasting tin from the oven. Pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes. Cover the chicken and leave it to rest while preparing the vegetables.
5. Step 5: 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 2 minutes more.
6. Step 6: Stir in the spinach to wilt. Pour the reserved roasting juices into the pan with 2 tablespoons of lemon juice and the Greek yogurt, stirring everything well to combine.
7. Step 7: Serve half the vegetables with meat from a skinless chicken leg and breast. Store the remaining chicken and vegetables covered in the fridge for up to three days to enjoy later. Reheat in the microwave before serving.

Tips & Variations

• Remove the chicken skin before serving for a leaner dish and better alignment with a healthy diet.
• Use fresh tarragon leaves if available for a brighter flavor, adding them just before serving.
• Swap salad potatoes for sweet potatoes for a slightly sweeter, nutrient-dense alternative.
• Leftover chicken can be added to a quinoa salad for a nutritious next-day meal.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to three days. Reheat gently on plates in the microwave to keep the vegetables tender and chicken moist. For best texture, avoid overheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other herbs instead of tarragon?

Yes, herbs like thyme, rosemary, or parsley work well with roast chicken and provide different but delicious flavor profiles.

Is it necessary to remove the chicken skin before serving?

Removing the skin reduces fat and calories, making the dish healthier, but you can leave it on if you prefer the extra crispiness and flavor.

Tarragon Roast Chicken with Summer Greens Recipe

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★★★★★

4.5 from 64 reviews

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

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Description

A flavorful and healthy tarragon roast chicken recipe paired with vibrant summer greens and tender salad potatoes. This dish combines the fresh zestiness of lemon, aromatic tarragon, and a medley of spring vegetables, making it a perfect wholesome meal that can be enjoyed over multiple days.

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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 Flavorings

• 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

Sauce and Garnish

• 2 tbsp bio Greek yogurt
• 1 tbsp tarragon leaves, chopped
• 2 tbsp lemon juice (from the lemon)
• Black pepper, to taste

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Instructions

1. Preheat and prepare lemon and chicken: Heat the oven to 190C/170C fan/gas 5. Finely grate the zest of the lemon and squeeze out the juice, keeping both separate. Stuff the lemon hulls along with the sprig of tarragon inside the cavity of the chicken.
2. Prepare potatoes and roast chicken: Place the halved salad potatoes into a large roasting tin. Toss them with the rapeseed oil and a grinding of black pepper. Place the chicken in the center of the tin, ensuring it is not sitting on top of the potatoes. Roast in the oven for 1¼ to 1½ hours until the chicken is cooked through but remains moist, and the potatoes are tender and golden brown.
3. Rest chicken and infuse potatoes with lemon zest: Remove the roasting tin from the oven. Carefully pour off any juices into a jug and set aside. Toss the lemon zest through the roasted potatoes for a fresh citrus flavor. Cover the chicken loosely and let it rest while preparing the greens.
4. Cook the summer greens: In a pan, pour 150ml of water and add the vegetable bouillon powder. Add the leek rings, cover the pan, and cook for 2 minutes. Then add the chopped asparagus and frozen peas, cover again, and cook for another 2 minutes. Finally, stir in the young leaf spinach and allow it to wilt gently.
5. Combine vegetables with sauce: Pour the reserved roasting juices into the pan with the cooked vegetables. Stir in 2 tablespoons of the lemon juice and 2 tablespoons of bio Greek yogurt. Mix well to create a vibrant, tangy sauce. Stir in the chopped tarragon leaves for an herbal finish.
6. Serve and store: Serve half the vegetable mixture alongside the skinless chicken leg and breast meat as recommended. The remaining chicken breast, leg, and vegetables can be refrigerated for up to three days and reheated in the microwave when ready to eat. Reserve any leftover meat from the carcass for use in other recipes such as a healthy quinoa salad.

Notes

• Remove the chicken skin before serving to reduce fat content and for a healthier meal.
• This recipe is part of a Healthy Diet Plan and can be portioned to eat across multiple days.
• The cooking times may vary slightly depending on your oven; ensure the chicken reaches an internal temperature of 75°C (165°F).
• Use fresh tarragon if possible for the best flavor; dried tarragon can be substituted but less is needed.
• This dish reheats well in a microwave, making it great for meal prep or leftovers.

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

Keywords: tarragon roast chicken, summer greens, healthy roast chicken, roast potatoes, spring vegetables, lemon chicken, easy roast dinner, healthy meal prep