20 Mar Es's Roast Chicken with Tarragon and Lemon, served with Kale and Spinach
Es’s Roast Chicken with Tarragon and Lemon
2½-3 lbs whole chicken
1 fresh lemon, cut in half
1 fresh clove garlic, minced or chopped finly
Salt and pepper
2 T fresh chopped tarragon
½ medium chopped onion
Preheat the oven to 400F
Clean, rinse, and pat the chicken dry with paper towels
Squeeze ½ of the lemon over the outside of the chicken
Rub the chicken with garlic, salt and pepper.
Place the tarragon, onion, and other half of the lemon inside the chicken cavity.
Place in an oven proof dish and bake for ±1-1½ hour till juices run clear. This will depend on your oven, so keep an eye on it.
At the end, you can grill it to get a nice brown baked color.
Es’s Spinach and Kale
1 large bag of chopped kale
½ bag of baby spinach
3 T toasted pine nuts
1 t freshly grated Parmesan cheese (I added a bit extra as we ♥ freshly grated parmesan)
1 T fresh lemon juice
Toss the pine nuts into a dry non-stick pan and warm over medium heat until the oils begin to release from the nuts, about 5-8 minutes, shaking the pan frequently so they don’t burn. Set aside to cool.
Saute the kale in a large pan in a bit of water for ±5 minutes till wilted.
Add the spinach and saute another ±5 minutes, adding a few tablespoons of water if necessary.
Season with salt and pepper.
Once greens are wilted, remove from heat, stir in the Parmesan and lemon juice.
Serve, garnishing with a bit more Parmesan and the toasted pine nuts.
Recipe Credit: Dukan
Prepared, tried and tested by: Esme Slabs