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

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

  • Preparation
  • Cooking time
  • Rest time
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(17 votes) 4.1/5


Pour 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
  • Olive oil : 75 ml
  • 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 : 50 g
  • For the sauce
  • Shallot(s) : 3 whole
  • Garlic clove(s) : 1 whole
  • Tarragon : 0.25 bunch
  • Double cream : 100 ml
  • Unsalted butter : 20 g
  • Maldon salt : 3 pinch(es)



    Preheat the oven to 200'C.

    Zest and grate the garlic and lemon peel. Mix with the olive oil and chicen supremes, season with salt an pepper.

    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 10-12 minutes until the skin is crispy and golden brown.

    On removing the chicken from te oven, squeeze in the juice of the lemon and allow to rest.


    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.


    Peel and dice the shallot and garlic.

    Pick the leaves from the tarragon and carefully chop.

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

  • 4. TO 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.»

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