One Pan Tarragon Chicken & Layered Potatoes

One Pan Tarragon Chicken & Layered Potatoes

With zesty potatoes and crispy herby chicken, your family will be asking for this easy one pan dish every week! Sprinkle over some fresh tarragon leaves for extra fragrance.

Serves: 4
Time: 1 hour 15 minutes


  • 1 packet Rangitikei Butterflied Chicken with Tarragon & Basil
  • 1 lemon
  • 3 cloves garlic, thinly sliced
  • 2 teaspoons dried oregano
  • 1 tablespoon chopped basil or tarragon, plus extra for garnish
  • ¼ cup extra virgin olive oil
  • 800g – 1kg agria potatoes


Preheat the oven to 180°C.

Zest the lemon into a large bowl. Cut the lemon in half and squeeze the juice into the same bowl. Slice the remaining half lemon into thin rounds and set aside.

Add the sliced garlic, dried oregano, basil or tarragon and olive oil to the same bowl and season generously with salt & pepper. Mix to combine.

Using a mandolin or sharp knife, very thinly slice the potatoes. Add the potatoes to the bowl and toss to coat.

Transfer the potatoes to a roasting dish or oven proof pan. Place the butterflied chicken on top, skin side up and roast in the oven for 50 minutes.

Turn the oven to grill for 5 – 10 minutes at the end for extra crispy and golden chicken.

Leave to rest for 5 minutes and serve straight from the pan.

Free Range Chicken used in this Recipe

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