Roast chicken in 30 minutes

roast chicken

Do you think that you don't have time for a roast on a weeknight? This easy recipe baked chicken dish will be on your table in half an hour.

Ingredients

Unsalted butter                         20g (1 tbs)   

Olive oil                                    20ml (1 tbs)

Chicken pieces on the bone       4 large

Pontiac potatoes 2 large, peeled, cut into 2cm pieces 

Garlic cloves,                            4 peeled

Eschallots (shallots)                  6         

Lemon                                      1 halved

Fresh tarragon                           3 tbs chopped

Dry white wine                           250ml (1 cup)

Chicken stock                           250ml (1 cup)

Dijon mustard                            2 tbs

Method

Preheat your oven to 220°C.

Put butter and oil in a non-stick frying pan over medium heat. Add chicken and brown each side for 2 minutes or until golden. Transfer to a medium baking dish (it is important that the pan should be big enough so that there is plenty of room).

Add potatoes to the same frying pan and cook until light golden. Now arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken nicely and season it. Sprinkle over half of tarragon and roast in the oven for 30 minutes. Transfer the roasted chicken and vegetables to a serving platter.

Place the frying pan on the stovetop over medium heat. Add the wine, stock and mustard then stir and cook for 3-4 minutes until it reduced. Now pour over the chicken and garnish with remaining tarragon. Serve it with green salad.