Serves 12
120 min
Lemon Chicken with Tarragon Dressing
Recipe GLPRc40ab910deef0b
Two whole roasted chickens filled with fresh lemons, brushed with honey for a glossy finish, then served cold with tender lettuce leaves and a silky tarragon-crème fraîche dressing. This elegant dish is perfect for entertaining, as the chickens can be prepared ahead and chilled. Shredded dark meat and sliced breast are arranged in Little Gem leaves and drizzled with bright, herbaceous dressing just before serving.
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Ingredients
2 whole chickens (about 1.6 kg / 3 lb 8 oz each)
4 small lemons
2 tablespoons olive oil
1 tablespoon clear honey
200 g crème fraîche
2 tablespoons fresh tarragon, chopped
½ whole Zest and juice of ½ lemon
6 Little Gem lettuces
Salt and black pepper to taste
Directions
Preheat your oven to 190°C (fan 170°C / gas mark 5). Pat the chickens dry with paper towels and season the cavity of each bird generously with salt and pepper. Using a metal skewer or sharp knife tip, prick each of the 4 lemons all over several times. Place two pricked lemons inside the cavity of each chicken. Tie the legs of each chicken together with kitchen twine to help them cook evenly.
Place each chicken in a separate roasting tin. Brush the skin of each chicken with 1 tablespoon of olive oil, ensuring the entire surface is lightly coated. Roast for 1 hour in the preheated oven.
After 1 hour, remove the tins from the oven. Brush the skin of each chicken lightly with the honey, then season with salt and pepper. Return the chickens to the oven and roast for another 30–40 minutes, until the skin is glossy and deep golden brown and the internal temperature at the thickest part of the thigh (without touching bone) reaches 165°F.
Remove the roasting tins from the oven and carefully transfer the chickens to a large cutting board or platter. Allow them to cool to room temperature, about 15–20 minutes. If preparing ahead, wrap the cooled chickens in foil and refrigerate for up to 24 hours.
To prepare the dressing, place the crème fraîche in a medium bowl. Add the chopped fresh tarragon, lemon zest, and lemon juice. Stir in the remaining 1 tablespoon of olive oil and season with salt and pepper to taste. Whisk until well combined and smooth. Set aside until ready to serve.
When ready to serve, carefully separate the leaves from each Little Gem lettuce, keeping them whole. Arrange the lettuce leaves decoratively over two large serving platters.
Using a sharp knife, remove the breast from each cooled chicken in one large piece, then slice each breast into 7–8 even pieces. Pull the meat from the legs and wings of each chicken and shred it into bite-sized pieces with your hands or two forks.
Assemble the appetizers by placing a small amount of shredded dark meat on each lettuce leaf, then top with a slice of chicken breast. Just before serving, drizzle a small spoonful of the tarragon dressing over each piece.
