Tarragon and Lemon Roast Chicken

Ingredients for Tarragon and Lemon Roast Chicken

• 1.8kg skin-on, bone-in chicken pieces

• 1 tablespoon extra-virgin olive oil

• Sea salt and cracked black pepper

• 10 small sprigs tarragon

• 1 tablespoon finely grated lemon zest

• 3 cloves garlic, sliced

• 2 fennel bulbs, trimmed and sliced

• 120ml dry white wine

• 120ml chicken stock

• Lemon wedges, to serve

How to make Tarragon and Lemon Roast Chicken

Preheat oven to 177°C. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6–8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2–3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.

Transfer to the oven and roast for 20–25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.