Tarragon & mustard roasted free-range chicken
- Good Food team
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Serves 6
More effort
Total time: 2 hrs
Ready in about 2 hours
A star rating of 4.5 out of 5.4 ratingsRate
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A succulent chicken roast, full of herby flavour - the mustard adds a great new taste
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Parsnip, potato & St Gall cheese gratin
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Ingredients
Nutrition
Units:
MetricUS
-
1 large bunch tarragon
leaves chopped and stalks reserved
-
2 large onions
cut into large chunks
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2 large carrots
cut into large chunks
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3 sticks celery
roughly chopped
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1 head fennel
roughly chopped
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100ml olive oil
plus more for drizzling
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1 garlic
head, roughly chopped (skin and all)
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2 x free-range chicken
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1 lemon
quartered
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1 tbsp Dijon mustard
plus 1 extra tsp
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½ bottle hearty red wine
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500ml chicken or vegetable stock
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Nutrition: tarragon and mustard roasted free-range chicken
-
kcal583
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fat32g
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saturates10g
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carbs1g
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sugars0g
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fibre0g
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protein61g
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salt0.93g
low
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Method
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step 1
Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
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step 2
While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
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step 3
Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
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step 4
Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
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step 5
Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.
Recipe from Good Food magazine, April 2004
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A star rating of 4.5 out of 5.4 ratings
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