Serve this tasty roast chicken with boiled potatoes, asparagus and lettuce for a complete mid-week meal.
Ingredients
- 10 sprigs tarragon
- 1.4kg small chicken
- 50g butter, softened
- 1 tablespoon olive oil
- 3 rashers bacon, rind removed, diced
- 2 garlic cloves, crushed
- 6 eschallots (shallots), finely chopped
- 225g frozen peas
- 200ml Massel chicken style liquid stock
- 125g thin asparagus spears, woody end trimmed
- 2 little gem lettuces, quartered
- 1/3 cup (80ml) thick cream
- 1 tablespoon Dijon mustard
Method
- Step 1Preheat the oven to 180°C.
- Step 2Remove leaves from tarragon, roughly chop stems and place in chicken cavity. Chop leaves and mix 2 tablespoons with half the butter. Slide your hand beneath chicken skin to loosen, smear herbed butter under skin, then pat skin back into place. Place in a roasting pan and brush with oil. Roast for 1 hour or until cooked.
- Step 3Melt remaining butter in a pan over medium heat, then add bacon and cook for 2 minutes or until starting to crisp. Add garlic, eschallots, peas, stock and remaining tarragon. Season with salt and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Add asparagus and lettuce, then cook for 2 minutes. Stir in cream and mustard. Serve carved chicken with sauce and boiled new potatoes.
- Step 4Serve the roast chicken with vegetables poached in stock.
- High fibre
- Low carb
- Lower gi
Nutrition
6644 kj
Energy
114g
Fat Total
47g
Saturated Fat
19g
Fibre
115g
Protein
486mg
Cholesterol
1890.93mg
Sodium
12g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
Note: For a lower-fat version, omit the bacon, butter and cream.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: delicious.
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