Mustard-buttered chicken with tarragon, peas & carrots

Mustard-buttered chicken with tarragon, peas & carrots

An all-in-one roast that is ready in less than two hours. Roast two birds at once for a simple dinner party, or better still, great sandwiches the next day

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 15 mins

Method

  1. Heat oven to 200C/fan 180C/gas 6. Beat the mustard and butter together, then season well. Put the chickens into a large roasting tin; then, starting at the neck end, pull the skin away from the breast and thigh meat with your fingers. Stuff the butter under the skin, saving 1 tbsp for later. Put half the garlic bulb into each cavity. Season generously, cover with foil, then roast for 1 hr, uncovering for the final 20 mins, until crisp and golden.
  2. Lift the birds onto a board, then sit the pan on the hob and splash in the wine. Reduce for 5 mins, scraping up the meaty bits with a wooden spoon, then add the stock and bring to a simmer. Tip in the carrots, cover with a sheet of foil, then cook for 5 mins. You can do this ahead of time. Add the peas and simmer for a few mins until tender. Just before serving, whisk in the reserved mustard butter, chopped herbs and any resting juices, then season to taste. If you like, transfer everything to a platter and bring to the table - or simply return the chickens to the roasting pan.

Per serving

549 kcalories, protein 39g, carbohydrate 10g, fat 39 g, saturated fat 17g, fibre 4g, sugar 6g, salt 1.13 g

Recipe from Good Food magazine, April 2008.

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Latest comments and suggestions

  • Binder photo Nelle

    01 April 2008

    Nelle rated and commented on this recipe

    4 stars

    I found that this resulted in lovely moist meat but didnt find that there was much of a mustard taste. Not sure if this is because i used one large chicken rather then two smaller ones. Would do this again but with either an english or wholegrain mustard or just increase the amount of dijon. Oh i dint bother with doing the veg or wine, just the chicken itself

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  • Binder photo Frantic Flapjack

    14 May 2008

    Frantic Flapjack rated and commented on this recipe

    4 stars

    This was really lovely. I did the veg as well and the tarragon flavour was out of this world. Would definitely make again.

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  • Binder photo Gill Snape

    05 January 2009

    Gill Snape commented on this recipe

    This was the first thing i cooked for my boyfriend and it went down a treat. Will definately make this again. It really was very tasty.

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  • Binder photo Gill Snape

    05 January 2009

    Gill Snape rated this recipe

    5 stars

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  • Binder photo hlnharrison

    27 January 2009

    hlnharrison rated and commented on this recipe

    5 stars

    yum

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  • Binder photo schizopear

    15 July 2009

    schizopear rated and commented on this recipe

    3 stars

    i used english mustard rather than dijon and still felt it wasn't mustardy enough... all in all i was a little disappointed but, having already found my perfect roast chicken recipe, i think that may have been due to a luddite-esque quality within myself rather than a fault with the recipe! i was going to make the leek, potato and bacon bake to go alongside but resorted to roast potatoes at the last minute... (further proof me thinks!)

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  • Binder photo Elizabeth

    26 March 2010

    Elizabeth rated this recipe

    5 stars

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  • Binder photo Suzi P

    23 April 2010

    Suzi P commented on this recipe

    An excellent dish. My first experience with using fresh tarragon and it really did add such a delicious flavour to the chicken. I made it with one chicken for four of us and halved the ingredients, there was plenty for everyone and I cannot remember having so many nice comments made about my cooking before. I will be cooking this dish again very soon but par boil the carrots before adding then to the pan.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 15 mins

Ingredients

  • 1 heaped tsp Dijon mustard
  • 140g butter , softened
  • 2 chicken approx 1.5 kg/3lb 5oz each
  • whole garlic bulb, cut across the middle
  • 175ml white wine
  • 300ml chicken stock
  • 500g bag Chantenay or baby carrots
  • small handful each chopped tarragon and parsley
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Per serving

549 kcalories, protein 39g, carbohydrate 10g, fat 39 g, saturated fat 17g, fibre 4g, sugar 6g, salt 1.13 g

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