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!
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