3 Step Tarragon Roast Chicken

With Kale, Slow Cooked Onions and Gravy 🥬🧅

Okay, so hear me out. I love a traybake which can go straight into the oven with as little faff as possible as much as the next person. But I promise this recipe is worth the two additional steps.

✨ The potatoes ✨

For the perfect roasted baby potatoes, parboiling them allows them to be soft and fluffy on the inside whilst having a golden, crisp edge from the oven.

✨ The chicken ✨

For the chicken thighs, I like to use boneless ones with the skin on for this recipe. Removing the bones precooking makes them much easier to eat once cooked and also means they cook a lot faster too - especially important for those after a quick and easy midweek dinner. Allowing the skin of the chicken to slowly render down in the frying pan releasing all of that delicious chicken fat adds flavour to this recipe, and leaves you with perfect crispy chicken skin every time.

✨ The gravy ✨

The ‘gravy’ isn’t your classic thick and saucy Bisto, but I promise it is delicious. It’s a lighter sauce, almost broth like, taking in the flavours of the onion, tarragon and chicken.