By Lucy WilliamsTakes 25 minutes to make, 1 hour 25 minutes to cook, plus resting. The tarragon and lemons in this recipe give the chicken a wonderful zesty flavour and making it lighter than a traditional roast.
PER SERVING (BASED ON 6) 476kcals, 20.4g fat (11.2g saturated), 50.1g protein, 18.4g carbs, 2g sugar, 0.7g salt, 1.8g fibre
A slightly grassy white, such as a young Bordeaux style, picks up on the tarragon flavour.
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