Comforting, light and delicious! The flavour of the tarragon and lime in the salad dressing complement the lemony chicken perfectly.
1 whole chicken leg on the bone (or 2 thighs or 2 drumsticks)
2-3 garlic cloves
Juice and zest of 1 lemon
Freshly ground black pepper
1 tsp dark soy sauce
2 tsps sunflower, vegetable or olive oil
2tbsp extra virgin olive oil
1tbsp tarragon mustard
Grate the garlic and ginger into a bowl and add the lemon juice and zest. Add some freshly ground black pepper, a pinch of salt, soy sauce and oil, mixing well. Make a couple of slits in the chicken leg and rub with the marinade. Transfer to a roasting tin and leave to rest for 30 minutes – one hour, depending on how much time you have.
Cook the chicken in a preheated oven (200 degrees/180 degrees fan) for 1 hour, basting the chicken with the roasting juices after 30 minutes.
While the chicken is roasting, make up the salad with fresh salad leaves, cherry tomatoes and a chopped avocado. Mix up a dressing in a bowl by whisking together the extra virgin olive oil, tarragon mustard, lime juice and a pinch each of black pepper and salt until all the ingredients come together. Pour the dressing over the salad and serve alongside the lemon chicken.