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Courtney Roulston’s creamy roast chicken with tarragon and potatoes

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  • Egg free
  • Gluten free
  • High in dietary fibre
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Wheat free
  • 2 serves veg or fruit

Love roast chicken and love a potato bake? Get the best of both with Courtney's creamy chook recipe.

  • Serves4
  • Cook time1 hour 10 minutes
  • Prep time15 minutes
creamy roast chicken with tarragon and potatoes

Ingredients

  • 1.8kg Coles RSPCA Approved Whole Chicken
  • 4 Carisma potatoes, cut into 1cm slices
  • 6 garlic cloves, unpeeled, lightly crushed
  • 2 tbs extra virgin olive oil
  • 1 tbs Dijon mustard
  • 3/4 cup (185ml) double cream
  • 1/3 cup tarragon leaves
  • 1 tbs finely grated lemon rind
  • 1 cup (250ml) salt-reduced chicken stock

Nutritional information

Per Serve: Energy: 2404kJ/575 Cals (28%), Protein: 24g (48%), Fat: 40g (57%), Sat Fat: 19g (79%), Carb: 34g (11%), Sugar: 6g (7%), Dietary Fibre: 6g (20%), Sodium: 629mg (31%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut down either side of the backbone to remove. Place chicken, breast-side up, and press down on the breastbone to flatten.

  2. Step 2

    Arrange the potato slices in a baking dish. Top with chicken. Season. Add garlic and drizzle with oil. Roast chicken and potato for 25-30 mins or until chicken is light golden.

  3. Step 3

    Combine mustard, cream, tarragon and lemon rind in a large jug. Season. Pour stock around the chicken in the dish. Brush the cream mixture over the chicken. Reduce oven to 170°C.

  4. Step 4

    Roast the chicken and potato for a further 40 mins or until chicken is golden and juices run clear when thickest part of the thigh is pierced with a skewer and the potato is tender. Transfer to a serving platter.

Recipe tip

COOK. STORE. SAVE
Swap me…
Got 4 chicken Marylands in the freezer? Use them instead of a whole chook.

Use it up: The rest of the Dijon mustard can be put to good use in other festive favourites like our ham glaze at coles.com.au/brownsugarmustardglaze, or potato salad at coles.com.au/honeymustardpotatosalad.

Save waste: Boxing Day lunch is sorted with leftover roast chicken, shredded and added to bread rolls – just add salad leaves.

Courtney Roulston’s creamy roast chicken with tarragon and potatoes

Courtney Roulston’s creamy roast chicken with tarragon and potatoes
  • Serves4
  • Cook time1 hour 10 minutes
  • Prep time15 minutes
Ingredients
  • 1.8kg Coles RSPCA Approved Whole Chicken
  • 4 Carisma potatoes, cut into 1cm slices
  • 6 garlic cloves, unpeeled, lightly crushed
  • 2 tbs extra virgin olive oil
  • 1 tbs Dijon mustard
  • 3/4 cup (185ml) double cream
  • 1/3 cup tarragon leaves
  • 1 tbs finely grated lemon rind
  • 1 cup (250ml) salt-reduced chicken stock
    Description

    Love roast chicken and love a potato bake? Get the best of both with Courtney's creamy chook recipe.

    Method
    1. Step 1

      Preheat oven to 200°C. Place chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut down either side of the backbone to remove. Place chicken, breast-side up, and press down on the breastbone to flatten.

    2. Step 2

      Arrange the potato slices in a baking dish. Top with chicken. Season. Add garlic and drizzle with oil. Roast chicken and potato for 25-30 mins or until chicken is light golden.

    3. Step 3

      Combine mustard, cream, tarragon and lemon rind in a large jug. Season. Pour stock around the chicken in the dish. Brush the cream mixture over the chicken. Reduce oven to 170°C.

    4. Step 4

      Roast the chicken and potato for a further 40 mins or until chicken is golden and juices run clear when thickest part of the thigh is pierced with a skewer and the potato is tender. Transfer to a serving platter.