Mustard-buttered chicken with tarragon, peas & carrots

Mustard-buttered chicken with tarragon, peas & carrots

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(6 ratings)

Prep: 10 mins Cook: 1 hr, 15 mins


Serves 8
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

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal549
  • fat39g
  • saturates17g
  • carbs10g
  • sugars6g
  • fibre4g
  • protein39g
  • salt1.13g
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  • 1 heaped tsp Dijon mustard
  • 140g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 chicken approx 1½ kg/3lb 5oz each



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • whole garlic bulb, cut across the middle



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 175ml white wine
  • 300ml chicken stock
  • 500g bag Chantenay or baby carrot
  • small handful each chopped tarragon and parsley



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  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.

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Comments, questions and tips

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23rd Apr, 2010
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.
15th Jul, 2009
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!)
27th Jan, 2009
5th Jan, 2009
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.
Frantic Flapjack
14th May, 2008
This was really lovely. I did the veg as well and the tarragon flavour was out of this world. Would definitely make again.
1st Apr, 2008
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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