Mustard and Tarragon Roast Chicken
Photography Manja Wachsmuth.
Serve with a crisp green salad and a bowl of hot cooked new potatoes topped with a knob of butter.
Serves: 4
INGREDIENTS
¼ cup Dijon mustard
1 tablespoon olive oil
2 cloves garlic, crushed
2 teaspoons dried tarragon
finely grated zest 1 lemon
1 tablespoon lemon juice
4 chicken marylands, thigh and drumstick skin on
sea salt and freshly ground pepper
1-2 bunches baby carrots, scrubbed
METHOD
Preheat the oven to 180°C.
Combine all the ingredients, except the chicken, in a bowl.
Place the chicken in a large lightly oiled baking dish and spoon over the mustard mixture, rubbing it all over the pieces of chicken. Place skin side up and season with salt and pepper. Place the carrots alongside.
Pour ½ cm of water into the dish but not over the chicken and squeeze over the remaining juice from the lemon. Bake for about 40 minutes until cooked through, basting the chicken occasionally and adding a little more water if the pan starts to dry out. Remove the carrots when cooked. To check the chicken is cooked, insert a thin skewer into the thickest part of the chicken, the juices should run clear with no trace of pink.
To serve: Place the chicken and carrots on serving plates and spoon over the pan juices. Serve with a salad and boiled new potatoes.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.