Roast Tarragon Chicken with Creamy Sauce



Roast Tarragon Chicken with Creamy Sauce
(Recipe sourced from Turn Up The Flavour Cookbook)
 
Serves: 4
SmartPoints per Serve: 9
 
1.2kg whole chicken, fat trimmed
cooking spray
1/2 cup fresh tarragon leaves, plus extra 2 teaspoons chopped for sauce
salt
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. 

 
Comments