Recipes
Lilydale Roast Chicken Dinner
3-4
10 mins
50 mins
Rating:
Ingredients
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- 1 packet of Lilydale Free Range Chicken Portions
- 2 tablespoons olive oil
- 2 large Desiree potatoes, peeled and cut into 3cm pieces
- 300g seeded and peeded pumpkin, cut into 3cm pieces
- 6 large cloves garlic, peeled
- 1 teaspoon sea salt flakes
- ground black pepper
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons plain flour
- 1 cup chicken stock
- 3 teaspoons Dijon-style mustard
- steamed green beans
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Method
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| 1 |
Preheat oven to 220'C. Place 1 tablespoon oil in a large baking pan. Add potatoes, pumpkin and garlic and toss to coat. Lay chicken pieces in dish, skin side facing up and drizzle with remaining oil. Sprinkle vegetables with 1/4 teaspoons salt, then sprinkle chicken pieces with remaining salt and pepper. Bake 35 minutes. |
| 2 |
Remove pan from oven and scatter 1 tablespoon of the tarragon over the chicken and vegetables. Continue baking for 8 minutes longer or until chicken is cooked through. Meanwhile, finely chop remaining tarragon. |
| 3 |
Remove chicken and garlic from pan to platter and cover with foil to keep warm. Shake pan to loosen vegetables from base. Place vegetables back in the oven and bake 8 minutes longer, than transfer to platter. |
| 4 |
Place baking pan over a medium heat. Add flour and cook stirring constantly and scraping up the pan residue for 1 minute. Gradually pour in stock, then add chopped tarragon and simmer, stirring for 1 minute longer or until thickened. Stir in mustard. Serve chicken with roasted garlic, vegetables and tarragon mustard sauce. |
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