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Pea & tarragon cream roast chicken

Pea & tarragon cream roast chicken in a large pot

Pea & tarragon cream roast chicken

Name: Pea & tarragon cream roast chicken
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 3 tbsp olive oil; 1kg floury potatoes such as Maris piper, scrubbed clean; 5 garlic cloves thinly sliced; 1 whole chicken around 1.8kg; 1 lemon halved; 200ml vermouth or white wine; 300ml hot chicken stock; 250g frozen peas defrosted; 15g tarragon leaves picked and finely chopped; 50g any nuts of choice (we used pine nuts and walnuts); 300ml double cream; 1½ tbsp Dijon mustard; green salad to serve

Ailsa Burt

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Serves 4 - 6

Easy

Prep: 25 mins

Cook: 1 hr and 10 mins

plus resting

A star rating of 2.5 out of 5.2 ratingsRate

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Make a simpler Sunday roast with our pea & tarragon roast chicken, served on a bed of vermouth and stock-infused potatoes

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
1kg floury potatoes

such as Maris piper, scrubbed clean
5 garlic cloves

thinly sliced
1 whole chicken

around 1.8kg
1 lemon

halved
200ml vermouth

or white wine
300ml hot chicken stock
250g frozen peas

defrosted
15g tarragon

leaves picked and finely chopped
50g any nuts

of choice (we used pine nuts and walnuts)
300ml double cream
1½ tbsp Dijon mustard
green salad

to serve

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Nutrition: Per serving (6)

kcal870
fat55g
saturates22g
carbs39g
sugars11g
fibre6g

high
protein44g
salt1.1g

Method

step 1

Pour a splash of the oil into a large, round casserole dish and rub it all over the base and sides. Heat the oven to 220C/200C fan/gas 7. Slice the potatoes as thinly as you can (no need to peel) and arrange in layers with the garlic in the base of the oiled dish. Remove any string from the chicken, drizzle over the remaining oil and rub in well. Season the chicken all over generously, including inside the cavity, then add one of the lemon halves inside the cavity. Put the chicken on top of the potatoes, then pour the vermouth and stock around the potatoes. Roast for 40 mins, until the chicken is golden brown.
step 2

Meanwhile, tip the peas into a blender or food processor with the tarragon, nuts, cream and Dijon mustard. Pulse a few times until everything is finely chopped, then season with salt and pepper. Remove the chicken from the oven and pour the sauce directly over. Reduce the oven temperature to 180C/160C fan/gas 4 and return to the oven. Roast for a further 20-30 mins until the chicken is cooked through. To check, pierce the thickest part of the chicken with a sharp knife. The juices should run clear, or a temperature probe inserted should read 74C.
step 3

Remove the chicken from the tin, then cover and leave to rest for 10-15 mins before carving. Pour any resting juices over the potatoes and season with salt, pepper and the remaining lemon juice. Serve with a green salad, if you like.

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A star rating of 2.5 out of 5.2 ratings

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