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The chicken
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Heat the oven to 190C/Fan
170c/Gas 5. Take the lemons and using a skewer, prick them
all over, then put them inside each chicken. Tie the legs
together, place in a roasting tin, then brush with the
oil. Roast for 1 hour, then brush the skin with a little
honey and season. Roast for a further 30-40 mins
until the chicken is well-cooked and glossy. Remove from
the tin and leave to cool. After cooling, wrap in foil and
keep in the fridge for up to 24 hours.
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Keep 300g of the chicken aside
for the creamy chicken soup tomorrow.
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To serve, separate the leaves
from the little gems, then arrange over a platter. Remove
the breasts from the chicken in one piece, then pull the
meat from the legs and wings and shred it. Cut each breast
into slices. Put a little brown meat in each lettuce leaf,
then top each with a slice of breast. Just before serving
drizzle a little dressing over each piece of chicken.
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This can be serves as a main
meal for 4 with some potato croquettes.
The dressing
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To make the dressing, whisk
together the creme fraiche, tarragon, lemon zest and juice
and seasoning.
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DAILY
DINNERS 
