The weekend roast needn’t take the weekend to prepare, enjoy our quick and easy roast chicken with fresh lemon and herbs.
- Preheat the oven to 220°C.
- Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).
- Add potatoes and pumpkin to the frying pan and cook until light golden. (They don’t need to be cooked through yet.) Arrange them around the chicken with the garlic and shallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.
- Place the roasting pan on the stovetop over medium heat. Add the stock and mustard and cook, stirring, for three to four minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with wilted silverbeet or winter leafy greens.
A drizzle of fresh citrus juice (lemon) over sauteed leafy greens brings out the flavour of your veg and adds a freshness to the dish.