Tarragon and lemon roast chicken with charred red onions and chicory - The Jewish Chronicle

Name: Tarragon and lemon roast chicken with charred red onions and chicory - The Jewish Chronicle
Total time: 60 min
Ingredients: 1 spatchcocked 1.5kg chicken; Zest of 1 lemon; Juice of half a lemon; 3 - 4 garlic cloves finely minced; 2/3 pack tarragon leaves stripped and finely chopped; 1/3 pack of tarragon leaves stripped and reserved for garnish; 100g margarine, remove from fridge 20 minutes before using.; Maldon salt and freshly ground black pepper; 100ml chicken stock; 50ml white wine or kosher vermouth; 1-2 tsp honey; 2-3 red onions cut in wedges; 2 heads red chicory quartered; 2 heads chicory quartered; Mild olive oil

www.thejc.com

Switch up your Friday night favourite with this simple and delicious roast

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Ingredients

1 spatchcocked<span id="cke_bm_777E" style="display: none;"> </span> 1.5kg chicken
Zest of 1 lemon
Juice of half a lemon
3 - 4 garlic cloves finely minced
2/3 pack tarragon leaves stripped and finely chopped
1/3 pack of tarragon leaves stripped and reserved for garnish
100g margarine, remove from fridge 20 minutes before using.
Maldon salt and freshly ground black pepper
100ml chicken stock
50ml white wine or kosher vermouth
1-2 tsp honey
2-3 red onions cut in wedges
2 heads red chicory quartered
2 heads chicory quartered
Mild olive oil