This delicious Jamie Oliver Chicken Tarragon is a simple and hearty meal that combines tender roasted chicken with garlicky mushrooms, creamy spinach lentils, and fresh tarragon. Quick to prepare, it’s perfect for a family dinner and easily adaptable with ingredients you likely have on hand. A comforting, nutritious dish for any occasion.
Ingredients Needed
- 1 x 1.5kg (3.3lb) free-range whole chicken
- 1 bulb of garlic
- 1 tablespoon (15ml) red wine vinegar
- 1 tablespoon (15ml) olive oil
- 3 rashers of higher-welfare smoked streaky bacon
- 650g (23oz) mixed mushrooms
- 250g (9oz) baby spinach
- 2 x 400g (14oz) tins of green lentils
- 100g (3.5oz) half-fat crème fraîche
- ½ bunch (10g / 0.35oz) tarragon
How To Make Chicken Tarragon
- Preheat the oven: Preheat to 180°C/350°F/gas 4.
- Prepare the chicken: Place the chicken and garlic bulb in a large, sturdy roasting tray. Sprinkle with sea salt and black pepper. Drizzle with 1 tablespoon each of red wine vinegar and olive oil, and rub all over the chicken.
- Roast the chicken: Roast for 1 hour.
- Add bacon and mushrooms: After 1 hour, remove the tray from the oven. Transfer the chicken to a plate and lay the bacon over the chicken breasts. Use a potato masher to squeeze the soft garlic out of the skins. Toss the mushrooms in the tray juices, tearing larger ones into pieces.
- Continue roasting: Return the tray to the oven. Place the chicken directly on the bars above and roast for another 20 minutes, or until everything is golden and cooked through.
- Prepare the sauce: Use a slotted spoon to transfer the garlicky mushrooms to a serving platter, placing the chicken on top to rest. Put the tray of juices on high heat on the hob, add the spinach and drained lentils. Stir until the spinach wilts. Off the heat, swirl through the crème fraîche and season.
- Serve: Pick the tarragon leaves over the chicken and serve everything together.
Recipe Tips
- Use a meat thermometer: To ensure the chicken is perfectly cooked, check the internal temperature. It should reach 75°C (165°F) in the thickest part of the chicken.
- Crisp the bacon first: Fry the bacon until crispy before adding it to the chicken. This will add more flavor and texture.
- Squeeze the garlic well: When mashing the garlic, make sure to squeeze it out fully from the skins to release the rich, sweet flavor.
- Don’t overcook the mushrooms: Toss the mushrooms gently in the tray juices and roast them just until they’re golden. Overcooking them can make them too dry.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Tarragon cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: If freezing, place the cooled chicken and sauce in an airtight container or freezer bag. Freeze for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the chicken and sauce in an ovenproof dish, cover with foil, and heat for 20-25 minutes or until heated through.
Nutrition Facts
Serving Size: 1 serving (234g)
- Calories: 420
- Total Fat: 29g
- Saturated Fat: 4.5g
- Cholesterol: 60mg
- Sodium: 550mg
- Total Carbohydrate: 2g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 15g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Shawarma Recipe
- Jamie Oliver Hunters Chicken Recipe
- Jamie Oliver Chicken Pasta 15 Minute Meals
- Jamie Oliver 5 Ingredients Chicken Thighs
Jamie Oliver Chicken Tarragon
Description
This delicious Jamie Oliver Chicken Tarragon is a simple and hearty meal that combines tender roasted chicken with garlicky mushrooms, creamy spinach lentils, and fresh tarragon. Quick to prepare, it’s perfect for a family dinner and easily adaptable with ingredients you likely have on hand. A comforting, nutritious dish for any occasion.
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C/350°F/gas 4.
- Prepare the chicken: Place the chicken and garlic bulb in a large, sturdy roasting tray. Sprinkle with sea salt and black pepper. Drizzle with 1 tablespoon each of red wine vinegar and olive oil, and rub all over the chicken.
- Roast the chicken: Roast for 1 hour.
- Add bacon and mushrooms: After 1 hour, remove the tray from the oven. Transfer the chicken to a plate and lay the bacon over the chicken breasts. Use a potato masher to squeeze the soft garlic out of the skins. Toss the mushrooms in the tray juices, tearing larger ones into pieces.
- Continue roasting: Return the tray to the oven. Place the chicken directly on the bars above and roast for another 20 minutes, or until everything is golden and cooked through.
- Prepare the sauce: Use a slotted spoon to transfer the garlicky mushrooms to a serving platter, placing the chicken on top to rest. Put the tray of juices on high heat on the hob, add the spinach and drained lentils. Stir until the spinach wilts. Off the heat, swirl through the crème fraîche and season.
- Serve: Pick the tarragon leaves over the chicken and serve everything together.
Notes
- Use a meat thermometer: To ensure the chicken is perfectly cooked, check the internal temperature. It should reach 75°C (165°F) in the thickest part of the chicken.
- Crisp the bacon first: Fry the bacon until crispy before adding it to the chicken. This will add more flavor and texture.
- Squeeze the garlic well: When mashing the garlic, make sure to squeeze it out fully from the skins to release the rich, sweet flavor.
- Don’t overcook the mushrooms: Toss the mushrooms gently in the tray juices and roast them just until they’re golden. Overcooking them can make them too dry.
Jamie Oliver Chicken Tarragon