Tarragon roast chicken with summer greens - Good Food Middle East
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Instant-read thermometer
- Spatula
- Tongs
- Serving platter
Ingredients
- 1 lemon
- large woody sprig of tarragon
- 450g salad potatoes, halved
- 2 tsp cold pressed rapeseed oil
- 1 medium chicken (about 1.4kg)
- 1 tsp vegetable bouillon powder
- 2 leeks, cut into rings (about 300g)
- 350g asparagus (250g pack plus 100g pack) ends trimmed, each cut into 4
- 320g frozen peas
- 260g bag of young leaf spinach
- 2 tbsp bio Greek yogurt
- 1 tbsp tarragon leaves, chopped
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