Roast Tarragon Chicken with Creamy Sauce
(Recipe sourced from Turn Up The Flavour Cookbook)
SmartPoints per Serve: 9
1.2kg whole chicken, fat trimmed
1/2 cup fresh tarragon leaves, plus extra 2 teaspoons chopped for sauce
freshly ground black pepper
1 lemon, halved
500 gram pumpkin, cut into 4 cm pieces
2 zucchini, chopped
1 bunch asparagus, cut into 4 cm lengths
250 grams cherry tomatoes
1/4 cup light thickened cream
3 teaspoons Dijon mustard
1 teaspoon finely grated lemon zest
Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.
Place chicken in a baking dish and spray with cooking spray. Place 1/3 cup tarragon leaves in the chicken cavity. Sprinkle chicken with remaining tarragon leaves. Season with salt and pepper. Add lemon halves to dish. Bake for 1 hour or until chicken is cooked through. Transfer chicken and lemon halves to a plate. Cover with foil and set aside to rest for 10 minutes. Reserve cooking juices in pan.
Meanwhile, line a large baking tray with baking paper. Spread pumpkin, zucchini, asparagus and cherry tomatoes on tray. L:ightly spray with cooking spray and cook with chicken for 40 minutes or until golden and tender.
Skim and discard fat from cooking juices. Drain juices into a small saucepan. Add cream and mustard and bring to the boil. Reduce heat and simmer, stirring for 2 minutes or until slightly thickened. Stir in extra chopped tarragon.
Sprinkle chicken with zest and drizzle with juice from the roasted lemon halves. Serve with vegetables and sauce.