Lemon chicken with tarragon dressing

recipe

Lemon chicken with tarragon dressing

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Sturdy leaves of Little Gem lettuce provide the perfect scoops for morsels of chicken drizzled with a creamy tarragon dressing. Everything can be prepared the day before, ready for the final assembly.

Ingredients

2 chickens, about 1.6kg/3lb 8oz each
4 small lemons
2 tbsp olive oil
1 tbsp clear honey
FOR THE DRESSING
200g tub creme fraiche
2 tbsp chopped tarragon
zest and juice 1/2 lemon

Serves: 20 Preparation: 30 Cook Time: 100 Total Time: 130min

Directions

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Heat oven to /fan /gas Wipe the chickens and season them inside. Using a skewer, prick the lemons all over, then put two inside each chicken. Tie the legs together, place in separate roasting tins, then brush each with tbsp oil. Roast for hr, then brush the skin with a little honey and season with salt and pepper. Roast for a further - mins until the chickens are well cooked and glossy. Remove from the tins and leave to cool. They can now be wrapped in foil and stored in the fridge for up to hrs.
To make the dressing, whisk together the creme fraiche, tarragon, lemon zest and juice, remaining oil, salt and pepper.
To serve, separate the leaves from the Little Gems, then arrange over two platters. Remove the breasts from the chickens in one piece, then pull the meat from the legs and wings and shred it. Cut each breast into pieces. Put a little brown meat in each lettuce leaf, then top each with a slice of breast. Just before serving, drizzle a little dressing over each piece of chicken.

Source: Good Food Magazine, June 2008