Donna Hay’s tarragon and lemon roasted chicken

Serves 4

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chicken pieces, on the bone
1 tbsp
extra virgin olive oil
sea salt and cracked black pepper
10 small sprigs
1 tbsp
shredded lemon zest
3 cloves
garlic, sliced
fennel bulbs, trimmed and sliced
1/2 cup (125mL)
1/2 cup (125mL)
lemon wedges, to serve


  • Preheat oven to 180°C (350°F). Heat a heavy-based ovenproof casserole dish on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the dish and cook for 6–8 minutes each side or until well browned. Remove from the pan and set aside. Add the tarragon, lemon, garlic and fennel to the dish and cook for 2-3 minutes or until golden. Return the chicken to the dish with the wine and stock and bring to a simmer. Transfer to the oven and roast for 20-25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.


All-star Chef Egg Timer Quiz: Donna Hay

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