The Gardener's Journal is a free monthly gardening guide delivered direct to your inbox.

Each month, receive tips on the top jobs needed in your garden as well as a wealth of information on a range of gardening topics. From sowing seeds to picking fruit, each month get access to information on the care and maintenance of your flowerbeds, vegetable plot and lawn. As with your own gardening diary, the journal is split into separate sections, each covering a different area of garden care.

Thursday 1 April 2021

The Big Glut Recipe - April

Tarragon roast chicken with summer greens

From BBC Good Food 


  • 1 lemon
  • large woody sprig of tarragon
  • 1 medium chicken (about 1.4kg)
  • 450g baby potatoes, halved
  • 2 tsp cold-pressed rapeseed oil (about 1.4kg)
  • For the summer greens
  • 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 yoghurt
  • 1 tbsp tarragon leaves, chopped


Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. 

Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. 

Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.

Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. 

Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. 

Recipe courtesy of BBC Good Food

No comments:

Post a Comment