Tarragon & mustard roasted free-range chicken

Recipe uploaded by

Good Food

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
2. While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
3. Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
4. Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
5. Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.

Tarragon and mustard roasted free-range chicken

583 kcalories, protein 61g, carbohydrate 1g, fat 32 g, saturated fat 10g, fibre 0g, salt 0.93 g

Latest comments and suggestions

• Gaby

  04 February 2008

  Gaby commented on this recipe

  This was very good a completely different taste experience with the flavourful, vegetable infused red wine gravy. Fresh tarragon was not available, so I used freeze dried and also what vegs I had in. Onion carrot swede and celery. It was perfectly cooked in the time suggested. It will certainly be cooked again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lotsie

  27 May 2008

  lotsie rated and commented on this recipe

  

  I also used dried tarragon and it was fine, the only problem was the onions blackened leaving a bitter taste so i added some tinned tomatoes and a splash of brown sauce. The taste of the gravy and chicken was lovely, i shall definitely make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gandalf

  30 May 2008

  Gandalf commented on this recipe

  Sounds tasteful hoping to cook it his weekend. Will post comment Thanks

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3021/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 large bunch tarragon , leaves chopped and stalks reserved
• 2 large onions , cut into large chunks
• 2 large carrots , cut into large chunks
• 3 sticks celery , roughly chopped
• 1 head fennel , roughly chopped
• 100ml olive oil , plus more for drizzling
• 1 garlic head, roughly chopped (skin and all)
• 2 x 1½ kg free-range chicken
• 1 lemon , quartered
• 1 tbsp Dijon mustard , plus 1 extra tsp
• ½ bottle hearty red wine
• 500ml chicken or vegetable stock

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 1 large bunch tarragon , leaves chopped and stalks reserved
• 2 large onions , cut into large chunks
• 2 large carrots , cut into large chunks
• 3 sticks celery , roughly chopped
• 1 head fennel , roughly chopped
• 100ml olive oil , plus more for drizzling
• 1 garlic head, roughly chopped (skin and all)
• 2 x 1½ kg free-range chicken
• 1 lemon , quartered
• 1 tbsp Dijon mustard , plus 1 extra tsp
• ½ bottle hearty red wine
• 500ml chicken or vegetable stock

Tarragon and mustard roasted free-range chicken

583 kcalories, protein 61g, carbohydrate 1g, fat 32 g, saturated fat 10g, fibre 0g, salt 0.93 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.