Sunday, 25 January 2015

Roast tarragon Chicken

Serves 4

2 chicken breast
2 chicken thighs
1 tablespoon of chopped Tarragon
1 large finely cut shallots
3 grated cloves of garlic
2 diced green chillies 
1 teaspoon of lemon or lime juice
1 tablespoon of olive oil
200ml of Chicken stock
Salt and pepper to taste


In a bowl mix the Tarragon, shallots, garlic, olive oil, lemon juice and chillies together.
Add the chicken to the marinade
Rub the marinade into the chicken and leave overnight or for a minimum of 4 hrs in the fridge. 

Pre-heat your oven to 180*c 
 Pour the chicken and marinade into a roasting dish. 
Cover with foil and place in the oven roast for 15 minutes and then add the stock. Cook for a further 15-20 minutes.

Remove the chicken  from the oven and leave to rest for about 10 minutes before serving.

Drain the sauce through a sieve into a saucepan. 
Serve the chicken and add the sauce. 
Best served with