Name: Lemon chicken with tarragon dressing
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: Serves 20
Cuisine: British
Ingredients: 2 chicken about 1.6kg/3lb 8oz each; 4 small lemons; 2 tbsp olive oil; 1 tbsp clear honey; 200g tub crème fraîche; 2 tbsp chopped tarragon; zest and juice ½ lemon; 6 Little Gem lettuces

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Lemon chicken with tarragon dressing

Lemon chicken with tarragon dressing

Mary Cadogan

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Serves 20

More effort

Prep: 30 mins

Cook: 1 hr and 40 mins

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Little Gem lettuces are great for making a lite bite for a wedding or party buffet.

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

2 chicken

about 1.6kg/3lb 8oz each
4 small lemons
2 tbsp olive oil
1 tbsp clear honey

For the dressing

200g tub crème fraîche
2 tbsp chopped tarragon
zest and juice ½ lemon
6 Little Gem lettuces

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Nutrition: per serving

kcal184
fat14g
saturates6g
carbs1g
sugars1g
fibre0g
protein14g
salt0.57g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Wipe the chickens and season them inside. Using a skewer, prick the lemons all over, then put two inside each chicken. Tie the legs together, place in separate roasting tins, then brush each with 1 tbsp oil. Roast for 1 hr, then brush the skin with a little honey and season with salt and pepper. Roast for a further 30-40 mins until the chickens are well cooked and glossy. Remove from the tins and leave to cool. They can now be wrapped in foil and stored in the fridge for up to 24 hrs.
step 2

To make the dressing, whisk together the crème fraîche, tarragon, lemon zest and juice, remaining oil, salt and pepper.
step 3

To serve, separate the leaves from the Little Gems, then arrange over two platters. Remove the breasts from the chickens in one piece, then pull the meat from the legs and wings and shred it. Cut each breast into 7-8 pieces. Put a little brown meat in each lettuce leaf, then top each with a slice of breast. Just before serving, drizzle a little dressing over each piece of chicken.

RECIPE TIPS

MARY SAYS...

Sturdy leaves of Little Gem lettuce provide the perfect scoops for morsels of chicken drizzled with a creamy tarragon dressing. Everything can be prepared the day before, ready for the final assembly.

Recipe from Good Food magazine, June 2008

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