Creamy Tarragon Baked Chicken
with Potato Wedges & Roasted Carrots
Tarragon might not get used in Aussie kitchens as much as basil or parsley, but we think it’s the secret to one of the best sauces you’ll ever taste! It’s the perfect finishing touch to tasty roasted chicken and veggies.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
4 unit
potatoes
3 unit
carrot
1 bunch
tarragon
2 tub
Dijon mustard
1 tub
thickened cream
(Contains Milk;)
1 bag
green beans
1 packet
chicken breast
Not included in your delivery
olive oil
½ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Slice the carrot (unpeeled) into 1cm discs. Place the potato and carrot on an oven tray lined with baking paper. Drizzle with olive oil, the salt and a pinch of pepper. Toss to coat, arrange in a single layer and bake for 25-30 minutes, or until tender. TIP: Cut the veggies to the correct size to ensure they cook in the allocated time.
While the potatoes and carrots are baking, pick the tarragon leaves and roughly chop until you have 2 tbs. Trim the ends of the green beans and chop in half.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken breast with a pinch of salt and pepper on both sides and cook for 2 minutes on each side, or until lightly browned. Transfer the chicken to a medium baking dish (the chicken will finish cooking in step 5).
Return the frying pan to a medium heat and add the thickened cream, Dijon mustard and tarragon. Bring to a simmer and cook, stirring, for 2-3 minutes, or until reduced slightly. TIP: Dijon mustard and tarragon can be strong flavours, use less of each if you or the kids aren't fans!
Add the green beans to the baking dish with the chicken and pour over the tarragon sauce. Cover with foil and bake for 9-13 minutes, or until the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside.
Divide chicken, potato wedges and carrots between plates. Spoon over the tarragon sauce and season to taste with a pinch of salt and pepper.
TIP: For kids, follow our serving suggestions in the main photo.