30-minute roast chicken


  • 20g (1 tbs) unsalted butter
  • 20ml (1 tbs) olive oil
  • 4 large chicken pieces on the bone (preferably Maryland)
  • 2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces
  • 4 garlic cloves, peeled
  • 6 eschallots (shallots)
  • 1 lemon, halved
  • 3 tbs chopped fresh tarragon
  • 250ml (1 cup) dry white wine
  • 250ml (1 cup) chicken stock
  • 2 tbs Dijon mustard

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Category: Quick Chicken Recipes