Tarragon roast chicken with summer greens
Make a Sunday roast with a healthy spin and seasonal flavours. Our gluten-free chicken recipe is rich in iron, folate, vitamin C and fibre.
SERVES 4 PREP 20 mins COOK 1 hr 40 mins EASY
1 lemon large tarragon sprig
1 medium chicken (about 1.4kg) 450g baby potatoes, halved 2 tsp cold-pressed rapeseed oil For the summer greens
1 tsp vegetable bouillon powder 2 leeks, cut into rings (about 300g) 350g asparagus, ends trimmed,
each stem cut into 4
320g frozen peas
260g bag young leaf spinach 2 tbsp bio Greek yogurt
1 tbsp tarragon leaves, chopped
1 Heat the oven to 190C/170C fan/ gas 5. Finely zest the lemon, then halve and squeeze out the juice. Set aside, keeping the zest and juice separate. Put the squeezed lemon halves and tarragon inside the chicken and place in a large roasting tin. Toss the potatoes with the oil and a grinding of black pepper, then tip into the tin around the chicken. Roast for 11/ 4- 11/ hrs until the
2 chicken is cooked through and the potatoes are tender and golden. Remove the tin from the oven, pour o any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
2 Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it.
3 Pour the roasting juices into the greens with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. Serve the greens with the chicken and potatoes. Leftovers will keep for up to three days, covered, in the fridge.
GOODTOKNOW healthy • low cal • folate • "ibre • vit c • iron • 4 of 5-a-day • gluten free
PER SERVING 486 kcals • fat 15g • saturates 4g • carbs 30g • sugars 9g • "ibre 11g • protein 51g • salt 0.5g
Our gluten-free chicken recipeis rich in iron, folate, vitamin c and ibre