Summer Chicken Traybake
Mustardy Tarragon with a honey lemon zest marinade, this is what I'll be eating all summer, rain or shine.
- 1 chicken jointed, or 4 chicken thighs, 4 chicken drumsticks
- 500g new potatoes halved
- 6 spring onions, chopped
- 10g tarragon, leaves roughly chopped
- 2 garlic cloves, crushed
- 2 tbsp Dijon Mustard
- 1 tbsp runny honey
- 1/4 cup olive oil
- 1 lemon, 1/2 the zest and all the juice
- sea salt
Oven at 190
You can make this ahead, and leave the chicken to marinade in the fridge over night or just for a few hours at room temperature. This is the best way to get the flavours to marry and seep into the chicken beautifully. But if you don't have the time, it is very tasty made and eaten straight away.
Add the marinade ingredients to a jam jar, or small bowl, and whisk together or put lid on and shake until thick and glossy.
Place the chicken pieces onto a large, lined baking tray, with plenty of space in between. Make sure all the marinade is slathered on to the chicken pieces, skin side up. Arrange the chopped potatoes around them, slice the used lemon into wedges and nestle in between and scatter the spring onions over with any remaining tarragon leaves.
Bake in the oven for 20 minutes at 190, baste everything with the oil, turn the heat down to 160 and cook for a further 20-40 mins until chicken cooked through, depending on sizes of pieces, and golden brown on top. Do remove chicken to serving plate to rest, and raise heat to 190 to crisp up potatoes while you make the salad.
Serve with a large green salad, or a crisp green veg, like cabbage.
Any leftovers are delicious cold.