Serves 6
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For the chicken:

For the tarragon mustard mayonnaise:

To serve:

  1. In a sealable bag, combine the lemon juice, olive oil, mint and garlic.
  2. Place the chicken in a shallow dish and rub it with the marinade. Cover and set aside for 30-45 minutes.
  3. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Season the chicken with salt and pepper and roast for 35-40 minutes or until completely cooked throughout.
  4. In a bowl, stir together the ingredients for the tarragon mayonnaise.
  5. Remove from the oven and allow to rest for 10 minutes. Once cool enough to handle, pull the meat from the bones into thick strips.
  6. Place the chicken pieces back in the roasting dish and turn to coat in the juices.
  7. Spread the baps generously with the tarragon mayonnaise. Layer with sliced tomato, fresh watercress and the roast chicken. Serve with potato wedges or salad.

Nutrition Facts

Per Serving: 604kcals, 27.2g fat (6.3g saturated), 47.7g carbs (5g sugars), 39.4g protein, 3.2g fibre, 0.538g sodium

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