We use cookies to help this site deliver the best possible experience.   Remove this notice.

Lemon and thyme chicken, roasted roots, champ potatoes and tarragon sauce Recipe

Ingredients for people

    For the meat
  • Supreme(s) of chicken breast : 6 whole
  • Lemon(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Fresh thyme : 6 sprig
  • Unsalted butter : 75 g
  • Garlic clove(s) : 3 whole

  • For the vegetables
  • Carrot(s) : 3 whole
  • Parsnip(s) : 3 whole
  • Olive oil : 50 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Baby potato(es) : 700 g
  • Spring onion(s) : 4 whole
  • Maille wholegrain mustard : 10 g

    For the sauce
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Tarragon : 0.25 bunch
  • Double cream : 100 ml
  • Unsalted butter : 20 g
  • Maldon salt : 3 pinch(es)
  • Chicken stock : 150 ml
  • 1For the chicken

    Preheat the oven to 200'C.

    Peel and slice the garlic cloves.Slice the lemon.

    Pick the leaves from thyme and mix with butter, salt and pepper.

    Lift the skin of the chicken spread some butter on the flesh and add a few slices of lemon and garlic.

    Heat a frying pan and add a splash of sunflower oil. Seal the chicken flesh side and transfer
    into a baking tray cook for about 8-10 minutes until the skin is crispy and golden brown.

  • 2For the vegetables

    Preheat the oven to 200'C.

    Chop the spring onions.

    Boil the potatoes until soft and cooked through. Crush them with a fork. Season with salt and
    pepper and fold in the chopped spring onions.

    Peel the parsnips and carrots and cut them length wise into wedges. Heat a frying pan and add a splash of oil. Cook the vegetables until they golden brown.
    Transfer to a baking tray and bake in the oven for about 10 - 15minutes until the vegetables are soft.

  • 3For the sauce

    Peel and dice the shallot and garlic.

    Pick the leaves from the tarragon and carefully chop.

    Heat a frying pan and add the butter. Sweat the shallot and garlic until soft. Stir in the mustard. Add the chicken stock and reduce by half. Add the double cream and chopped tarragon and bring to the boil. Season with salt.

  • 4To plate

    Using a ring, spoon the champ potatoes to the center of the plate. Place the roasted chicken
    on top. Place few roasted vegetables leaning against the chicken and sauce around.

Chef's tip

«As an alternative to chicken use pork or veal. Replace the tarragon with parsley.»

Lemon and thyme roasted chicken served with roasted root vegetables, champ potatoes and tarragon sauce.

Rate this recipe :

(17 votes)

  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  5mins