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Tarragon & mustard roasted free-range chicken

Tarragon & mustard roasted free-range chicken

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in about 2 hours
  • More effort
  • Serves 6

A succulent chicken roast, full of herby flavour - the mustard adds a great new taste

Nutrition: tarragon and mustard roasted free-range chicken
HighlightNutrientUnit
kcal583
fat32g
saturates10g
carbs1g
sugars0g
fibre0g
protein61g
low insalt0.93g
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Ingredients

Method

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, April 2004

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Overall rating

Rating: 5 out of 5.4 ratings
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