Food - Midweek Suppers : Tarragon Roast Chicken
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Time to read 1 min
Struggling for inspiration in the kitchen and not yet ready to let go of warming comfort food? We don't blame you - whilst the nights may be getting lighter, a comforting supper is still our favourite thing to come home to, even if it does involve a little more effort. With plenty of protein and lashings of garlicky cream, Julius Roberts' Epic Tarragon Roast Chicken is food for the soul.
5 pers
Supper
United Kingdom
Ingredients
- 1 organic chicken
- 3 tbsp olive oil
- 1 whole head of garlic
- 250ml quality double cream
- 20g bunch of fresh tarragon, stalks removed and roughly chopped
- 1 large heaped tbsp Dijon mustard
- a glass of dry white wine
Directions
Step 1
Preheat your oven to 220 degree fan and start by spatchcocking the chicken. To do this, turn it over and cut along one side of the spine from tail to neck. Then turn over and open out the two sides and press down hard to flatten it. Your butcher will gladly do this for you. Then lay the chicken in a large, high-sided roasting tray, season generously with salt on both sides and leave for an hour at room temperature so it loses the chill of the fridge.
Step 2
When ready, generously drizzle the skin with olive oil and work it into all the nooks and crannies. Smash the head of garlic and hide the cloves underneath the chicken, then roast in the oven for 20-30 minutes, until the skin begins to turn golden brown. Meanwhile mix the cream, tarragon and mustard in a bowl and season well with salt and pepper.
Step 3
After 20-30 minutes, turn the oven down to 140 degree fan, take the chicken out and pour a generous glass of white wine into the tray. Then pour the tarragon cream all over the chicken and place back in the oven for 30-40 minutes until it's ready.
Step 4
To judge when it's cooked, check the deepest part of the thigh with a temperature probe, looking for 65-70 degrees celsius. If you don't have one, prod this point with a skewer to check if the juices run clear. At this point, remove from the oven and leave to rest for 15 minutes, covered loosely with some tin foil. Then carve straight into the tray and serve as you like, with lots of sauce, garlic and a green salad.
