Herb-roast chicken

Herb-roast chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 2 hrs

Skill level

Easy

Servings

Serves 8 - 10

Choose your favourite herb for this beautifully moist springtime chicken dish - fresh basil or mint would be ideal

Nutrition and extra info

Nutrition info

Nutrition per serving (8)

kcalories
591
protein
62g
carbs
13g
fat
33g
saturates
11g
fibre
7g
sugar
6g
salt
1.82g

Ingredients

  • 200g cubetti di pancetta
  • 800g shallots, trimmed
  • 2 tbsp olive oil
  • 2 chicken (about 1½ kg/3lb 5oz each)
  • 500ml hot chicken stock
  • 800g peas
  • small pack tarragon, roughly chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 190C/170C fan/gas 5. Put the pancetta in a heavy-based frying pan and gently fry until crisp – if you start the pancetta slowly from a cold pan you shouldn’t need to add oil. Lift out with a slotted spoon and set aside. Add shallots to the pan, there should be some pancetta fat left, then fry for 10-15 mins until golden and starting to soften. Tip the shallots into your largest roasting tin.
  2. Rub the olive oil over both chickens, season well with salt and pepper, then snuggle the chickens into the tin. Roast for 1 hr 20 mins until golden and cooked through. To check they’re cooked, pierce the thighs through to the bone – the juices should run clear. Lift the chickens onto a plate or another tin, cover with foil and rest while you finish the veg.
  3. Put the roasting tin directly on the hob and stir in the stock. Bubble for a few mins, scraping up any stuck bits, then stir in the peas, pancetta and most of the chopped tarragon. Bubble for a few mins more until the peas are cooked, then season and sit the chickens back on top, or transfer everything to a serving dish if you want a smarter presentation. Scatter the chickens with the remaining tarragon, and serve with potatoes – mashed, jacket or roasted, or boiled new potatoes.

Recipe from Good Food magazine, April 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lansdown12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I loved this, simple to cook and really tasty.

missharding's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe and have made it many times.

Questions

Tips