Please note that Tarte requires 48 hours notice, prior to a pickup


Introducing Tarte Take-Home meals, designed for two people. 


Cooking time: 20mins


Roast Marydale Free Range Chicken Legs w with Duck Fat Roasted Potatoes & Green Salad


The Chicken is free range with no added hormones. Brined for over 24 hours and packed for a moist, succulent product, finished with butter, garlic, lemon and thyme. 


The Green Salad is a mixture of fresh seasonal ingredients with Tarte's lemon vinegarette


The Roasted Potatoes are roasted in duck fat and finished with Olsson's sea salt and fried parsley.

Add our house Chilli Sambal, Chimichurri or Miso Mayo for an extra kick. 




Preheat oven to 180 degree C


Remove cover from the potatoes and place in the oven to warm. 


While potatoes are cooking - remove the chicken legs from the bag and pat dry with paper towels.


In a medium size pan add a small amount of olive oil and turn onto medium heat (medium to high if your induction is not as strong)


Place the chicken in the pan skin side down and cook for around 5 minutes until the skin is nicely browned. 


Turn the chicken leg skin side up and place on a bakers try or place the whole pan in the oven if it is oven proof. Cook in the hot oven for 10-12 minutes or until cooked through (58 degrees if you have a thermometer). 


While the chicken is cooking place the lettuce and salad ingredients in a bowl, dress with the vinaigrette and toss lightly with your hands or a pair of tongs. Place the salad neatly in a bowl and set aside for dinner.


Remove the chicken from the oven and place back into the pan skin side up on medium- high heat. 

Throw in the butter, lemon thyme and garlic. Wait until this has melted and started to brown. Then with a spoon baste the top of the chicken constantly for 1-2 minutes to impart flavour and give the chicken an extra crispy browned look. Once browned and before the butter burns completely squeeze half the lemon into the butter. Be careful due to the heat this may splash or spray oil. 


Remove the pan from the heat and allow the chicken rest in the pan for 2 minutes.


Remove potatoes from the oven (for approx 10-15 minutes), sprinkle with salt, pepper and the fried parsley and place in a bowl to serve. 


Baste the chicken once more to before serving. Place the chicken on a plate and spoon a little (or a lot) of the butter sauce over the top. 




Please note that Tarte requires 48 hours notice, prior to a pickup

Roast Marydale Chicken with Duck Fat Roasted Potatoes & Green Salad

Pickup Date
  • Once the food has left Tarte, please ensure it is refridgerated as soon as possible. Tarte takes no responsibilty for the food safety and preparation of the meals once it leaves our premises. If stored in the right conditions the food can be kept for up to 3 days, though our reccomendation is to eat the same day of collection.


    If food is not collected on the selected day it will be forfeited without refund or replacement. 

  • Please note that Tarte requires 48 hours notice, prior to a pickup