LEMON & TAR­RAGON ROAST CHICKEN

Noth­ing says ‘Sun­day’ like a hearty roast din­ner – and the fra­grant lemon and fresh herbs in this chicken make it im­pos­si­ble to re­sist!

Reveal - - Magazine -

Serves 4, Ready in 2 hours

1 large chicken (about 2kg)

1 lemon, sliced

2 fresh tar­ragon sprigs, plus chopped tar­ragon to gar­nish Low-calo­rie cook­ing spray

Pota­toes, roasted in low-calo­rie cook­ing spray

Veg­eta­bles, to serve

FOR THE GRAVY

400ml boil­ing chicken stock 1tbsp liq­uid chicken stock con­cen­trate 1 level tsp chicken gravy gran­ules

Pre­heat oven to 200°C/fan 180°C/gas 6. Put the chicken in a roast­ing tin, loosen the skin by slid­ing your hand be­tween the skin and the flesh (take care, it will tear eas­ily) and slide the lemon slices and tar­ragon sprigs un­der the skin. Lightly spray with lowcalo­rie cook­ing spray, sea­son and roast for 1 hr 40 mins, spoon­ing the juices over the chicken oc­ca­sion­ally.

Check it’s cooked by pierc­ing the thick­est part of the leg with a metal skewer – the juices should run clear. Re­move from the oven, cover with foil and leave to rest in a warm place for 15 mins.

For the gravy, put the stock and stock con­cen­trate in a pan over a high heat and bring to the boil. Stir in the gravy gran­ules, re­duce heat and sim­mer for 3-4 mins. Re­move the chicken skin, drain off or trim away any fat and carve. Serve with gravy, pota­toes and veg.

**PREG­NANT WOMEN, THE EL­DERLY, BA­BIES AND TOD­DLERS, AND THE AL­READY UN­WELL ARE AD­VISED NOT TO EAT RAW OR PAR­TIALLY COOKED EGGS

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