Roasted lemon garlic chicken with potato and pea mash and creamy tarragon sauce

1. 1

   Preheat the oven to 180C/350F/Gas 4.

2. 2

   For the chicken, heat the olive oil and butter together in an ovenproof frying pan and fry the chicken breast for 2-3 minutes on both sides, or until golden-brown.

3. 3

   Squeeze the lemon juice over the top, add the lemon wedges and garlic cloves into the pan and season, to taste, with salt and freshly ground black pepper.

4. 4

   Transfer to the oven to roast for 10-12 minutes, or until the chicken is golden-brown and cooked through. (The chicken is cooked when the juices run clear when the meat is pierced in the thickest part with a skewer.)

5. 5

   Remove the chicken, lemon and garlic cloves from the pan and put the chicken and garlic on a plate, keeping it warm. Reserve the pan and its juices.

6. 6

   For the potato and pea mash, cook the potato in a pan of boiling water for 5-7 minutes, or until tender, adding the peas for the last 2-3 minutes of cooking. Drain well and mash with the butter. Keep warm.

7. 7

   For the creamy tarragon sauce, deglaze the pan used for cooking the chicken with the wine. Simmer for 4-5 minutes, or until the liquid has reduced by about half, then stir in the cream, tarragon and lemon juice. Season, to taste, with salt and freshly ground black pepper.

8. 8

   To serve, spoon the mash onto a serving plate and place the chicken on top. Drizzle the sauce around the edges of the plate.

1 serving ≈ 520 g

Nutrition values are estimates. - means data is unavailable.