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Lemon tarragon chicken


  • Preheat oven to 200°C fan forced (220°C normal).
  • Cook the sweet potato in a large pot of lightly salted, boiling water until tender. Drain well and set aside, covered.
  • While the sweet potato is cooking, combine 100 gm soft butter with the grated rind and juice of ½ lemon, the mustard, 2 tbsp chopped tarragon and seasonings until well combined.
  • Loosen the skin of each chicken breast and smear some butter underneath. Then smooth and press down the skin, and place the chicken breasts on a large oven tray, skin side up.
  • Sprinkle with the juice of ½ lemon and season well. Then pour ¼ cup stock into the tray and cook in the oven for about 25-35 mins, adding a little more stock every now and then and basting the chicken once sealed. (The chicken is ready when the juices run clear when pierced behind the wing with a skewer.) Carefully remove the chicken.
  • Add 2 tbsp tarragon leaves to the tray and stir until softened.
  • Then mash the sweet potatoes with a knob of butter and seasonings.
  • To serve, spoon a neat mound of mash on individual plates, top with a chicken breast and sprinkle some of the pan juices over.


  • 2-3 medium sweet potatoes, peeled & chopped
  • sea salt & freshly ground pepper
  • 100+ gm butter, softened
  • 1 lemon
  • 2 tspn Dijon mustard
  • 4 tbsp fresh tarragon
  • 4 chicken breasts, skin on
  • chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm