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Herb-roast chicken

Herb-roast chicken

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

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

Nutrition: per serving (8)


  • 200g cubetti di pancetta
  • 800g shallot , trimmed
  • 2 tbsp olive oil
  • 2 chicken (about 1.5kg/3lb 5oz each)
  • 500ml hot chicken stock
  • 800g pea
  • small pack tarragon , roughly chopped


  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4.8 out of 5.4 ratings

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