GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you could save, plus you’ll receive a Smith and Co candle and diffuser set, valued at over $64.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roast chicken with potato, fennel and tarragon sauce


You'll need

500 gm kipfler potatoes, scrubbed and halved lengthways 125 ml (½ cup) extra-virgin olive oil 3 baby fennel bulbs, cut into wedges 2 Spanish onions, cut into wedges 1 lemon, juice and finely grated rind 4 chicken marylands 125 ml (½ cup) dry white wine To serve: lightly dressed rocket leaves   Tarragon sauce 30 gm day-old crustless sourdough bread, coarsely torn 50 ml lemon juice 25 ml tarragon or white wine vinegar ¾ cup each (loosely packed) of tarragon and flat-leaf parsley leaves 1 garlic clove, finely chopped 150 ml olive oil

Method

  • 01
  • Preheat oven to 200C. Place potatoes in a saucepan of hot salted water over high heat, bring to the boil and drain.
  • 02
  • Pour 80ml olive oil in a roasting pan and place in oven for five minutes or until hot. Add potato, fennel, onion and lemon rind to pan, shake to toss lightly in oil and season to taste with sea salt and freshly ground black pepper. Place chicken, skin-side up on top of vegetables. Pour over wine and lemon juice, drizzle chicken with remaining olive oil and season to taste. Cover tightly with aluminium foil and roast for 25 minutes, remove foil and roast until golden (about 10 minutes).
  • 03
  • Meanwhile, for tarragon sauce, soak bread in lemon juice and vinegar for five minutes or until soft, transfer to a food processor. Add herbs and garlic and process until coarsely chopped, then add olive oil in a steady stream and process to combine. Season to taste and set aside.
  • 04
  • To serve, divide vegetables among plates, top with chicken, drizzle with tarragon sauce and serve with lightly dressed rocket leaves.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×