Roast chicken with tarragon and lemon

Ingredients for 4 servings:

• 1 large chicken, approx. 2 kg
• 1 organic lemon(s), sliced
• 1 stalk tarragon, fresh
• Baking spray (fat-free cooking spray)
• Salt
• pepper, black
• possibly harissa
• 400 ml chicken stock, hot
• 1 tbsp stock powder
• 1 tsp sauce thickener, light

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Slimming World recipe

Preheat oven to 200ºC (top/bottom heat). Wash and dry the chicken, and place it in a baking dish. Loosen the skin by carefully inserting your hand between the skin and the meat. Be careful not to tear the skin. Push lemon slices and tarragon sprigs under the skin. Lightly spray the chicken with cooking spray. Season with salt and pepper to taste. If you like it spicier, you can also add harissa. Roast in the oven for about 100 minutes, occasionally spooning the meat over the chicken to keep the meat moist. Remove the chicken from the oven, cover with aluminum foil, and let it rest in a warm place for 15 minutes. Meanwhile, make the sauce. Bring the stock and bouillon powder to a boil in a saucepan. Then stir in the sauce thickener. Reduce heat and simmer for 3-4 minutes, until the sauce thickens. Peel the skin off the chicken, drain off all fat, and portion the chicken. Serve with sauce, potatoes (boiled potatoes, baked potatoes) and favorite vegetables.