Recipe: Ruth Pretty’s Chicken and Autumn Vegetable Bake with Tarragon Butter
Take roasties and savoury chicken to new heights with fragrant tarragon butter.
Words and Recipe: Ruth Pretty Styling and Photos: Carolyn Robertson
Serves – 6
100g butter, chopped and softened
2 tablespoons chopped french tarragon leaves
1 teaspoon finely grated lemon zest
2 tablespoons chopped
2 whole size 14 chickens, cut into pieces (or 2kg skin-on chicken pieces)
1 small (1.3kg) buttercup squash, peeled, de-seeded and cut into
3cm—4cm pieces (prepped weight will be about 800g)
300g red onions, peeled and cut into 2cm—3cm wedges
800g zucchini, cut into 2cm—3cm chunks
3 tablespoons olive oil
1 teaspoon flaky sea salt
⅛ teaspoon freshly ground black pepper
2—3 bay leaves
1 large sprig lemon thyme
Heat oven to 200°C. Combine butter, tarragon, lemon zest and spring onion. Loosen the chicken skin and rub the prepared butter underneath.
Arrange the vegetables in a roasting pan, then drizzle with a little of the olive oil and season with salt and pepper. Toss together.
Add the bay leaves and thyme sprig, then put the chicken pieces on top of the vegetables. Drizzle the remaining olive oil over the chicken and sprinkle with a little more salt.
Bake for 30 minutes or until the chicken pieces are cooked and the vegetables turn soft. Serve from the tray at the table.