Name: Tarragon and Lemon Roast Chicken
Yield: 4 Servings
Ingredients: 4 pounds 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; 1/2 cup dry white wine; 1/2 cup chicken stock; Lemon wedges, to serve

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the new easy, photography by William Meppem

This stress-free dish is based on one of my favorite flavor pairings—golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then placed in the oven to bake with zingy lemon, garlic, fresh fennel and tarragon for just 25 minutes. That's dinner, done!

Recipe information

Yield
4 Servings

Ingredients

4 pounds 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

1/2 cup dry white wine

1/2 cup chicken stock

Lemon wedges, to serve

Preparation

Step 1
Preheat oven to 350°F. 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.
Step 2
Transfer to the oven and roast for 20–25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.

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TagsWhite Wine Wine Alcohol Beverages Tarragon Herbs & Spices Chicken Poultry Fennel Root Vegetable Vegetable Main Dinner Dairy Free Gluten Free Nut Free Weeknight Meals Roast Dutch Oven Harper Collins Cookbooks

Recipe notes

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