Chicken pieces are infused with lemon, garlic, fresh fennel and tarragon during baking to make a sharply piquant, fully flavoured meal.
Think of this as a lighter take on chicken, chips and coleslaw. We ditch the fried crumb coating for a zesty Asian-inspired marinade, and roast instead of fry both the meat and potatoes. Meanwhile, a mustard vinaigrette takes the place of calorie-laden mayo to liven up a winter slaw.
This potato salad has a contrast of textures and flavours. The leeks, when roasted, are delicate and soft, working perfectly with the crunchiness of the chickpeas. Both the fresh and crisp fennel and watercress, cut through the buttery potato, and the roasted garlic and lemon dressing adds just the right amount of kick.