Photo: Lily Banse
Tarragon & mustard roasted free-range chicken
12 ingredients
Serves 6
openrecipes
A succulent chicken roast, full of herby flavour - the mustard adds a great new taste
Estimated Nutrition (whole recipe, rough)
432
Calories
35g
Protein
18g
Fat
30g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large bunch tarragon , leaves chopped and stalks reserved
- 2 large onions , cut into large chunks
- 2 large carrots , cut into large chunks
- 3 sticks celery , roughly chopped
- 1 head fennel , roughly chopped
- 100ml olive oil , plus more for drizzling
- 1 garlic head, roughly chopped (skin and all)
- 2 x 1½kg free-range chicken
- 1 lemon , quartered
- 1 tbsp Dijon mustard , plus 1 extra tsp
- ½ bottle hearty red wine
- 500ml chicken or vegetable stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes