Quick roast chicken with tarragon sauce
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Quick roast chicken with tarragon sauce
A creamy garlic, mustard and tarragon sauce elevates bacon-wrapped chicken breasts in this lighter roast for two. The recipe is easily doubled if you’re feeding a family or hosting a relaxed dinner party
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
563Kcal
Fat
24gr
Saturates
8gr
Carbs
29gr
Sugars
8gr
Fibre
7gr
Protein
53gr
Salt
2.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 300g baby new potatoes, halved
- 4 tsp olive oil
- 2 skinless chicken breast fillets
- 4 rashers smoked streaky bacon
- 125g vine cherry tomatoes
- 1 x 250g bunch asparagus, trimmed
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 60g lighter soft cheese
- 1½ tsp wholegrain mustard
- 1 tbsp finely chopped tarragon leaves, or ½ tsp dried, plus extra leaves to serve
Step by step
- Put two baking trays in the oven on separate shelves and preheat to 220°C, fan 200°C, gas 7. Cook the potatoes in a pan of salted boiling water for 5 minutes, drain and toss with 2 teaspoons of olive oil and seasoning. Spread out on the upper hot tray and roast for an initial 5 minutes.
- Season the chicken and wrap each breast in 2 bacon rashers. When the potatoes have had 5 minutes, add the chicken to the lower tray and set a timer for 10 minutes.
- Toss the tomatoes and asparagus with 1 teaspoon of oil and seasoning. Add to the second tray alongside the chicken and roast everything for a final 10 minutes or until cooked through.
- Meanwhile, heat the remaining 1 teaspoon oil in a medium saucepan and gently cook the shallot and garlic for 3-4 minutes until softened. Stir in the soft cheese and mustard along with 4 tablespoons of water. Bubble gently for 5 minutes, then stir through the tarragon and season to taste. You can also add any chicken juices from the baking tray.
- Divide the chicken, potatoes, tomatoes and asparagus between two plates and pour the tarragon and mustard sauce over the chicken to serve.
